Ingredients
Lamb Marinade
- 2 pounds lamb shoulder, leg or sirloin (trimmed of fat, cut into 1 inch cubes)
- 3 Tablespoons tomato paste
- 2 cloves garlic (grated or minced)
- ⅓ Cup olive oil
- 2 teaspoons fine kosher salt
- 1 teaspoon freshly-ground black pepper
- 1 Tablespoon Aleppo pepper or smoked paprika
- 1 teaspoon dried mint (sieved)
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
For Skewering
- 1 slice lemon (optional to prevent sticking to skewers)
- ½ medium red onion (sliced)
- 1 ½ teaspoons sumac
- lemon juice (freshly-squeezed, to taste)
- fine kosher salt (to taste)
Instructions
- Prepare Marinade: In a ziplock bag or medium mixing bowl, combine lamb cubes, tomato paste, grated garlic, olive oil, salt, pepper, Aleppo pepper or smoked paprika, dried mint, cumin, coriander, cinnamon, nutmeg, and allspice. Massage or mix thoroughly to ensure the lamb is fully coated with the marinade.
- Marinate Lamb: Seal the bag or cover the bowl and refrigerate for at least 4 hours, ideally overnight, allowing the flavors to deeply infuse the meat.
- Preheat Grill & Prepare Skewers: Remove lamb from refrigerator 30 to 60 minutes before grilling to temper. Preheat grill to 400° - 425° F for 10 to 15 minutes. While heating, rub metal skewers with a lemon slice or use soaked wooden/bamboo skewers to prevent sticking.
- Skewer Lamb: Thread the marinated lamb cubes onto the prepared skewers, leaving small spaces between pieces for even cooking.
- Grill Kebabs: Place skewers on the hot grill and cook for 3 to 4 minutes on each side. Avoid flipping before the meat releases easily from the grill. Grill until internal temperature reaches 135° - 140° F for medium doneness or adjust to your preference.
- Rest Kebabs: Remove skewers from the grill and allow them to rest for 5 minutes to redistribute juices and enhance tenderness.
- Prepare Sumac Onions: In a small bowl, combine sliced red onions with sumac. Toss well, then add freshly squeezed lemon juice and kosher salt to taste. Let the mixture sit for at least 10 minutes to mellow and pickle slightly.
- Serve: Serve the warm lamb skewers alongside the tangy sumac onions and your favorite Middle Eastern sides such as flatbread, hummus, or grilled vegetables. Enjoy your flavorful meal!
Notes
- Use Aleppo pepper for an authentic slightly spicy, fruity flavor. Smoked paprika is a milder alternative with a smoky note.
- Sifting the dried mint ensures it mixes evenly in the marinade without clumping.
- Soaking wooden or bamboo skewers for 30 minutes prior to grilling prevents them from catching fire and sticking.
- Allowing the meat to rest after grilling improves juiciness and tenderness.
- Cook lamb to an internal temperature of 135° - 140° F for medium; adjust cooking time based on personal preference for doneness.
- Sumac onions add bright acidity and complement the rich spiced lamb perfectly.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
