Turkish · Dinner
Spiced Lamb Rib Skewers (High-Protein)
Yogurt-marinated bone-in lamb ribs char-grilled over high heat until charred and tender. Spiced with cumin, paprika, and Aleppo chili, finished with sumac and parsley. Served with warm cannellini beans and lemon wedges for acidity.
$7
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
631Calories
50.1gProtein
39.8gFat
18.2gCarbs
3gSugar
5.1gFiber
1380mgSodium
282mgChol
14.4gSat Fat
890mgPotassium
195mgCalcium
6.3mgIron
2.9mcgVitamin B12
12mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Trim excess fat from the lamb ribs, cut into individual riblets, and thread onto a metal skewer.
2
Marinate
Whisk yogurt, garlic, cumin, paprika, Aleppo chili, lemon juice, salt, and pepper. Coat ribs fully and marinate for 60 minutes.
3
Grill
Cook skewers over high heat for 12 to 15 minutes, turning every 3 minutes, until charred and meat pulls from bone.
4
Warm
Heat cannellini beans in a small saucepan over medium-low heat for 3 minutes, stirring occasionally, until glossy.
5
Plate
Arrange skewers alongside beans on a plate with lemon wedge. Drizzle olive oil over beans, sprinkle sumac and parsley over the hot meat.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 20 oz569g, bone-in lamb ribs, individual riblets
- 1/2 cup120g plain whole-milk yogurt
- 4 cloves4 cloves garlic
- 2 tsp2 tsp cumin, ground
- 2 tsp2 tsp paprika
- 1 tsp1 tsp Aleppo-style chili
- 2 tsp2 tsp olive oil
- 2 tsp2 tsp lemon juice
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper, ground
- 5.2 oz75g, about half a 15 oz can, drained cannellini beans
- 2 tsp2 tsp sumac
- 2 tbsp2 tbsp parsley
- 22 lemon wedge
