Skewered Coriander Lamb
Juicy, aromatic, and bursting with bold flavors, Skewered Coriander Lamb is a showstopping dish perfect for your next barbecue or weeknight dinner. This Middle Eastern-inspired recipe features tender cubes of marinated lamb, infused with the earthy warmth of ground coriander and cumin, the smokiness of paprika, and the zing of fresh lemon juice. Fresh coriander leaves (cilantro) add a bright herbal note, while minced garlic deepens the flavor. Grilled to perfection on skewers, this lamb dish boasts a tender interior with a lightly charred, flavorful crust. Whether served with flatbread, fluffy rice, or a crisp salad, these skewers are a quick yet impressive meal, ready in under 30 minutes of grill time. Perfect for lamb lovers and grilling enthusiasts alike, this recipe is a must-try for anyone seeking delicious, globally inspired meals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams lamb leg or shoulder, boneless
- 30 grams fresh coriander leaves (cilantro), finely chopped
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 3 cloves garlic cloves, minced
- 2 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 6 pieces wooden or metal skewers
Instructions
Trim any excess fat from the lamb and cut it into evenly sized cubes, about 1.5 inches each. Pat the cubes dry with a paper towel and set them aside.
In a large mixing bowl, combine the fresh coriander leaves, ground coriander, cumin, paprika, minced garlic, lemon juice, olive oil, salt, and black pepper. Mix well to form a marinade.
Add the lamb cubes to the bowl and toss to coat them evenly in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 8 hours for more intense flavor.
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill. Skip this step if using metal skewers.
Preheat your grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Thread the marinated lamb cubes onto the skewers, leaving a bit of space between each piece to allow even cooking.
Place the skewers on the preheated grill and cook for about 8–10 minutes, turning every 2–3 minutes for even browning. Adjust cooking time based on your desired level of doneness (e.g., medium-rare, medium).
Once cooked, remove the skewers from the grill and let them rest for 5 minutes before serving.
Serve the skewered coriander lamb hot, garnished with additional fresh coriander leaves, alongside flatbread, rice, or a fresh salad.
Nutrition Facts
Calories |
1695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.4 g | 185% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2725 mg | 118% | |
| Total Carbohydrate | 13.6 g | 5% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 1.3 g | ||
| Protein | 93.0 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1579 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
