Turkish · Dinner
Skewered Lamb Chunks
Cubed lamb shoulder marinated in olive oil, garlic, and Turkish spices, threaded onto skewers with onion and pepper, then char-grilled over high heat. Served with grilled tomato, sumac onions, and a side of rice or flatbread. Smoky, charred edges give way to juicy, well-seasoned meat.
$6
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
471Calories
39.8gProtein
31.4gFat
10.9gCarbs
5.1gSugar
2.9gFiber
720mgSodium
159mgChol
10.1gSat Fat
780mgPotassium
65mgCalcium
4.3mgIron
2.6mcgVitamin B12
38mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Combine lamb shoulder cubes, garlic, olive oil, paprika, cumin, oregano, salt, and black pepper in a bowl; toss until coated.
2
Marinate
Cover and refrigerate for 2 hours.
3
Build
Thread marinated lamb, onion, and bell pepper alternately onto a skewer, spacing pieces snugly.
4
Grill
Place skewer on a grill over high heat; grill 8 to 10 minutes, turning every 2 minutes, until charred outside and faintly pink inside. Grill tomato halves alongside.
5
Plate
Slide lamb and vegetables onto a plate, add grilled tomato, and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g lamb shoulder
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp paprika
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp dried oregano
- 11 onion
- 11 bell pepper
- 11 tomato
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 22 lemon wedge, for serving
