Grilled Turkish Lamb Skewers with Fragrant Spices

Ingredients

• 500g (1.1 lb) lamb leg or shoulder, cut into 2cm (0.8 inch) cubes 500g (1.1 lb) lamb leg or shoulder, cut into 2cm (0.8 inch) cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• Juice of 1 lemon Juice of 1 lemon
• Wooden skewers, soaked in water for 30 minutes Wooden skewers, soaked in water for 30 minutes

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 2g (Sugars: 0g)
• Protein: 32g
• Fiber: 0g
• Salt: 0.6g

Preparation

1. 1.
   In a bowl, combine the olive oil, minced garlic, cumin, paprika, oregano, black pepper, salt, and lemon juice.
2. 2.
   Add the cubed lamb to the marinade and mix well to coat the meat. Cover the bowl and refrigerate for at least 2 hours, or overnight for maximum flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated lamb onto the soaked wooden skewers, leaving a small space between each piece.
5. 5.
   Place the skewers on the preheated grill and cook for about 8-10 minutes, turning occasionally, until the lamb is cooked to your desired doneness.
6. 6.
   Remove the skewers from the grill and let them rest for a few minutes before serving.
7. 7.
   Serve the grilled lamb skewers hot with rice pilaf, cucumber and tomato salad, and a squeeze of lemon juice.

Treat your ingredients with care...

• Lamb — Choose lean cuts of lamb for a healthier option. Trim any excess fat before cubing the meat to reduce the overall fat content.
• Wooden skewers — Soaking the wooden skewers in water before grilling prevents them from burning or charring during cooking.

Tips & Tricks

• For an extra burst of flavor, add a pinch of sumac to the marinade.
• If you prefer a spicier kick, sprinkle some chili flakes or Aleppo pepper on the skewers before grilling.
• If using metal skewers, be cautious as they can get very hot during grilling. Use oven mitts or tongs to handle them.
• Serve the skewers with a dollop of tangy yogurt sauce or a drizzle of pomegranate molasses for added complexity.
• If you don't have a grill, you can also cook the skewers on a stovetop grill pan or under the broiler in your oven.

Serving advice

Serve the grilled Turkish lamb skewers as the main course of a festive Turkish feast. Accompany them with traditional Turkish sides like rice pilaf, cucumber and tomato salad, and warm pita bread. Garnish with fresh herbs, such as parsley or mint, and a squeeze of lemon juice for a burst of freshness.

Presentation advice

Arrange the grilled lamb skewers on a platter, allowing the vibrant colors of the meat to shine through. Garnish with lemon wedges and fresh herbs for an inviting presentation. Serve alongside the suggested sides to create an enticing spread that showcases the beauty of Turkish cuisine.