Grilled Lamb Shish Kebab

Lamb cubes charred over high heat with slightly caramelized fat. The meat remains tender, releasing juices infused with cumin and lemon in every bite.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 653
• Protein: 48 g
• Carbs: 7 g
• Fat: 45 g

Ingredients

• 800 g Lamb saddle ( cut into 3cm cubes )
• 125 g Plain Greek yogurt ( smooth )
• 3 piece Garlic ( finely minced )
• 2 tbsp Lime juice
• 3 tbsp Extra virgin olive oil
• 1 tbsp Paprika powder
• 1 tsp Cumin ground
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Sumac

Instructions

1. Trim and dice the meat

   Partially trim the fat from the lamb saddle. Cut into regular 3 cm cubes to ensure even cooking on all sides.

2. Prepare the marinade

   In a bowl, mix the yogurt, minced garlic, lime juice, olive oil, sumac, and spices. The mixture should be smooth and coat the back of a spoon.

3. Marinate and rest

   Thoroughly coat each piece of meat with the preparation. Cover with plastic wrap touching the surface and let rest in the refrigerator for at least 4 hours so the flavors penetrate to the core.

4. Assemble the skewers

   Thread the meat cubes onto metal skewers without packing them too tightly to allow heat to circulate between the pieces.

5. Sear on the grill

   Place on a very hot grill. Sear for 2 minutes per side until the crust is brown and the fat sizzles. The meat should remain pink inside.

Chef's tips

• Do not crowd the meat on the skewer; hot air needs to circulate to cook the sides.
• If using wooden skewers, soak them in water for 30 minutes to prevent them from burning.

Storage

Consume immediately after cooking to retain juices. Raw marinated meat keeps for 24 hours in the fridge.