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.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
Toast
Warm the piadinas in the same hot pan 30 seconds per side until soft and pliable.
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.