Spiced Grilled Lamb with Yogurt Sauce — Lamb Tikka Iraqi Platter
Iraqi grilled lamb tikka marinated with baharat and sumac, served over warm samoon bread with a tomato-cucumber salad and a creamy garlic-yogurt sauce.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak four wooden skewers in cold water 10 minutes. Whisk 120g yogurt, 2 tsp baharat, 1.5 tsp sumac, 1 tsp cumin, 0.5 tsp pepper, 4 minced garlic cloves, 20ml oil, 1.5 tsp salt; add lamb cubes, coat, rest 10 minutes. Toss onion and bell pepper with 1 tbsp oil and 0.5 tsp salt. Whisk remaining 60g yogurt, 2 minced garlic cloves, and salt for sauce, chill. Toss tomato, cucumber, red onion, parsley, 1 tbsp oil, lemon juice, 1.5 tsp sumac.
Grill
Heat grill pan over medium-high 3 minutes until strong heat radiates. Thread lamb onto two skewers, vegetables onto two skewers. Grill 8 to 10 minutes, turning every 2 minutes, until lamb is deeply charred with pink center and vegetables are softened with crisp edges.
Rest
Remove skewers from heat, rest 3 minutes. While resting, warm oiled samoon on the cooler grill edge 30 seconds per side until pliable.
Plate
Lay one samoon on each plate, slide lamb and vegetables off skewers onto bread, fan salad alongside, spoon garlic-yogurt sauce to one side, finish each with a lemon wedge.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.