Grilled Boneless Lamb Shoulder (Cad iyo Caano)

boneless lamb shoulder

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is lower in fat and pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers similar health benefits with a higher smoke point.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: none

Dried rosemary is more accessible and has a longer shelf life.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: none

Dried thyme is a cost-effective alternative with a longer shelf life.

Marinate the lamb shoulder with olive oil, minced garlic, chopped rosemary, thyme, cumin, paprika, coriander, salt, and black pepper.

Cover and refrigerate for at least 2 hours, preferably overnight.

Preheat the grill to medium-high heat.

Thread the marinated lamb onto skewers, alternating with chunks of red onion and bell peppers.

Place the skewers on the grill and cook for 15-20 minutes, turning occasionally, until the lamb is browned and cooked to desired doneness.

Remove from the grill and let rest for 5 minutes before serving.

Cooking Techniques

Spice Level: