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Lamb Kebab
Created by: Howcan Team
Ingredients
- 1.5 lbs of boneless lamb, cut into 1-inch cubes
- 1/4 cup of olive oil
- 2 tablespoons of lemon juice
- 3 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of cayenne pepper
- Salt and pepper to taste
- 1 large red onion, cut into chunks
- 1 large bell pepper, cut into chunks
- Metal or bamboo skewers
Instructions
- In a large bowl, combine 1/4 cup of olive oil, 2 tablespoons of lemon juice, 3 cloves of minced garlic, 1 teaspoon of ground cumin, 1 teaspoon of paprika, 1/2 teaspoon of ground cinnamon, 1/2 teaspoon of cayenne pepper, and salt and pepper to taste.
- Add the 1.5 lbs of boneless lamb cubes to the bowl and toss to coat the meat evenly. Cover and marinate in the refrigerator for at least 2 hours, or overnight for best results.
- If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
- Preheat the grill to medium-high heat.
- Thread the marinated lamb cubes onto the skewers, alternating with chunks of red onion and bell pepper.
- Grill the kebabs for about 8-10 minutes, turning occasionally, until the lamb is cooked to your desired doneness and the vegetables are tender and slightly charred.
- Remove the kebabs from the grill and let them rest for a few minutes before serving.
- Serve the lamb kebabs with pita bread, rice, or a fresh salad. Enjoy!
Lamb kebab has a rich history dating back to ancient times, originating in the Middle East and Central Asia. This succulent dish is made from tender pieces of marinated lamb, skewered and grilled to perfection. The marinade typically consists of a blend of aromatic spices such as cumin, paprika, and garlic, infusing the meat with a tantalizing flavor. Renowned chefs like Yotam Ottolenghi have popularized this dish, incorporating their own unique twists. In the Middle East, it's a staple at traditional kebab houses, while in Central Asia, it's often enjoyed at lively street markets. Today, the best lamb kebabs can be savored in Istanbul, Turkey, where they are grilled over open flames, imparting a smoky essence. The key to a delectable lamb kebab lies in the quality of the meat and the perfect balance of spices, ensuring a mouthwatering experience with every bite.
40 min
4
350 calories
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