Juicy Lamb Kebab Recipe

lamb meat

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than lamb.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein while sour cream is often less expensive.

Cut the boneless leg of lamb into 1.5 inch chunks.

Cut up the yellow onion and peel a few garlic cloves.

Add the onion and garlic to a food processor.

Juice the lemon and add the juice to the onion and garlic in the food processor.

Process until fine.

Place the processed mixture on a clean kitchen cloth and wring out the juice into a bowl.

Pour the juice over the lamb, add vegetable oil, and the dry spices, then mix well.

Cover and refrigerate for at least 4 hours or overnight.

Take the meat out of the fridge at least 30 minutes before cooking.

If using wooden skewers, soak them in warm water for at least 30 minutes.

Thread the meat onto the skewers, leaving ½ inch space between each piece.

Heat the grill or a heavy bottomed pan like cast iron.

If grilling, baste the skewers with a little oil and grill on high heat for 5 to 7 minutes, turning halfway through.

If pan-frying, add a little oil to the hot pan and add the lamb pieces, cooking for 5 to 7 minutes, turning as necessary.

Use a meat thermometer to check doneness.

Let the meat rest for five minutes before removing from the skewers and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens