Smoky Wind Lamb Kebab
Infused with bold spices and a hint of charred perfection, the Smoky Wind Lamb Kebab is an irresistible feast for your senses. Tender cubes of lamb marinated in a luscious blend of yogurt, smoked paprika, cumin, and cinnamon create a symphony of smoky, aromatic flavors, while vibrant chunks of red onion and bell peppers add bursts of sweetness and color. Grilled to perfection and lightly kissed by fire, these skewers are as visually stunning as they are delicious. This recipe is the perfect centerpiece for your next barbecue or a flavorful weeknight dinner, easily paired with warm pita, creamy hummus, or a crisp cucumber-tomato salad. With just 45 minutes of prep and an overnight marinade, you’ll master the art of creating unforgettable lamb kebabs that are as satisfying as they are straightforward.
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Recipe Information
Ingredients
- 1 kg lamb leg or shoulder (boneless)
- 200 g plain yogurt
- 3 tbsp extra virgin olive oil
- 4 garlic cloves (minced)
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp ground cinnamon
- 1 tsp dried oregano
- 2 tbsp fresh lemon juice
- 2 tsp salt
- 1 tsp black pepper (freshly ground)
- 1 red onion (cut into chunks for skewers)
- 2 bell peppers (red and yellow, cut into chunks for skewers)
- 12 wooden skewers (soaked in water for 30 minutes)
Instructions
Trim any excess fat from the lamb and cut it into bite-sized cubes, approximately 1.5-inch pieces.
In a large mixing bowl, combine plain yogurt, olive oil, minced garlic, smoked paprika, ground cumin, ground coriander, ground cinnamon, dried oregano, fresh lemon juice, salt, and black pepper. Whisk thoroughly to create the marinade.
Add the lamb cubes to the marinade, ensuring each piece is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to deeply infuse.
Preheat your grill or broiler to medium-high heat (about 200-220°C or 400-430°F). If using a grill, lightly oil the grates to prevent sticking.
Thread the marinated lamb pieces onto the soaked wooden skewers, alternating with chunks of red onion and bell peppers.
Place the skewers on the grill or under the broiler, turning occasionally to ensure even cooking. Cook for approximately 10-15 minutes, or until the lamb is slightly charred on the outside and cooked to your desired level of doneness (internal temperature of 60-63°C or 140-145°F for medium).
Remove from the heat and let the kebabs rest for 5 minutes before serving.
Serve the Smoky Wind Lamb Kebabs hot with your choice of side dishes such as warm pita bread, hummus, or a fresh cucumber and tomato salad.
Nutrition Facts
Calories |
3121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.5 g | 317% | |
| Saturated Fat | 88.2 g | 441% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 5578 mg | 243% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 24.7 g | ||
| Protein | 195.3 g | 391% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 593 mg | 46% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 3691 mg | 79% | |
*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.
