Turkish · Dinner
Spiced Lamb Rib Skewers
Bone-in lamb ribs marinated in garlic, cumin, sumac and pul biber, then grilled over high heat until charred outside and pink at the bone. Served with fresh lemon juice and parsley. Smoky, tangy and mineral, a staple of Turkish grill houses.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
485Calories
38.4gProtein
35.2gFat
4.8gCarbs
0.9gSugar
1.5gFiber
1089mgSodium
236mgChol
12.8gSat Fat
494mgPotassium
76mgCalcium
4.3mgIron
2.1mcgVitamin B12
8mgVitamin C
protein-rich
low-carb
spice-route
thirty-min-meals
all-time-classics
Instructions
1
Prep
Pat the lamb ribs dry, thread onto 1–2 metal skewers weaving through meat between bones.
2
Marinate
Whisk olive oil, minced garlic, cumin, sumac, pul biber, paprika, salt and pepper. Coat ribs and refrigerate 2 hours.
3
Char
Grill skewers over high heat 8–10 minutes, turning every 2 minutes, until charred and meat pulls from bone.
4
Plate
Rest 3 minutes, slide ribs off skewers, scatter with chopped parsley, serve with lemon.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 17 oz480g, bone-in lamb ribs
- 2 tbsp2 tbsp olive oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp sumac
- 1 tsp1 tsp pul biber (Turkish chili flakes)
- 1 tsp1 tsp smoked paprika
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp lemon juice
- parsley
