Cooking for my Korean Parents’ First Middle Eastern Food Experience

lamb shoulder

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat, while pork is often less expensive.

tahini sauce

🥗Healthier: yogurt sauce

💰Cheaper: sour cream

Yogurt offers a healthier option with similar creaminess.

Butterfly the lamb into large thin pieces and pound them.

Ground onion and strain through a fine mesh to extract juice.

Mix onion juice, lemon juice, vegetable oil, yogurt, coriander, black pepper, cinnamon, cardamom, cloves, nutmeg, dried pepper, and salt to create marinade.

Marinate the lamb, ensuring each piece is well coated, and refrigerate for 2 days.

Pound the lamb fat to flatten it and freeze for an hour.

Skewer the marinated meat, placing squares of fat between layers of meat.

Trim the edges of the skewered meat for evenness.

Place a lemon on top and roast the skewers using a vertical rotisserie.

Cook beef marinated in the same marinade on charcoal as an alternative.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens