Italian · Dinner
Charred Lamb Skewers with Flatbread
Spiedini d'Agnello con Piadina e Salsa Verde
Romagnolo lamb skewers grilled over high heat until charred at the edges, served folded into warm piadina flatbread with a sharp parsley-caper-anchovy salsa verde and shaved red onion.
$$
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
24gFat
32gCarbs
1gSugar
2gFiber
680mgSodium
105mgChol
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Instructions
1
Prep
Cut 440g lamb shoulder into 3cm cubes. Toss with 2 tbsp olive oil, grated garlic, rosemary, salt, and pepper; rest 10 minutes. Mix parsley, capers, anchovies, vinegar, and 2 tbsp extra virgin olive oil in a bowl with black pepper. Thinly shave 60g red onion.
2
Grill
Thread lamb onto four metal skewers with small gaps between cubes. Heat grill pan over high heat 3 minutes until smoking. Grill skewers 10 to 11 minutes total, turning every 2 to 3 minutes, until deeply charred outside and pink inside. Rest off heat 3 minutes.
3
Toast
Warm the piadinas in the same hot pan 30 seconds per side until soft and pliable.
4
Plate
Slide lamb off skewers onto each piadina. Scatter shaved red onion over, spoon salsa verde generously on top, and fold to serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) boneless lamb shoulder
- 4 tbsp olive oil
- 2 garlic cloves
- 2 tsp fresh rosemary
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 6 tbsp flat-leaf parsley
- 2 tbsp salted capers
- 2 anchovy fillets in oil
- 2 tsp red wine vinegar
- 2 piadina flatbreads
- 60g (2.1 oz) red onion