Grilled Lamb Shish Kebab
Ingredients
- 800 gLamb saddle (cut into 3cm cubes)
- 125 gPlain Greek yogurt (smooth)
- 3 pcGarlic (finely minced)
- 2 tbspLime juice
- 3 tbspExtra virgin olive oil
- 1 tbspPaprika powder
- 1 tspCumin ground
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspSumac
Method
Lamb cubes charred over high heat with slightly caramelized fat. The meat remains tender, releasing juices infused with cumin and lemon in every bite.
- 1
Partially trim the fat from the lamb saddle. Cut into regular 3 cm cubes to ensure even cooking on all sides.
- 2
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
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
Thread the meat cubes onto metal skewers without packing them too tightly to allow heat to circulate between the pieces.
- 5
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately after cooking to retain juices. Raw marinated meat keeps for 24 hours in the fridge.
