Saudian Lamb Kebabs
A flavorful dish from the Arabian Peninsula, grilled to perfection with a blend of exotic spices.
Ingredients
- ●500g Lamb shoulder, cut into 1-inch cubesLook for lamb with a good marbling of fat for enhanced flavor.
- ●2 tsp Exotic spice blend (e.g., sumac, cumin, coriander, cinnamon)Adjust to taste or use store-bought blend.
- ●6-8 Dense, sweet dates, pittedOptional, but traditional in many Arabian dishes.
- ●2 tbsp Saudian pomegranate molassesFor a sweet and tangy glaze.
- ●4-6 Arabian flatbread or pitaFor serving with the kebabs.
- ●chopped (optional) Fresh parsley or cilantroGarnish for added freshness.
- ●to taste Salt and black pepper
- ●2 tbsp Olive oilFor brushing kebabs during grilling.
- ●2 tbsp Fresh lemon juiceFor serving with kebabs.
Instructions
- 1
1. Preheat grill to medium-high heat (400°F/200°C).
- 2
2. In a large bowl, whisk together spice blend, salt, and black pepper. Add the lamb cubes and mix until evenly coated.
- 3
3. Thread lamb cubes onto skewers, leaving a small space between each piece.
- 4
4. Brush the lamb kebabs with olive oil and place on the grill.
- 5
5. Cook for 8-10 minutes per side, or until the lamb reaches an internal temperature of 145°F (63°C) for medium-rare.
- 6
6. While the kebabs are grilling, toast the flatbread or pita on the grill or in a toaster.
- 7
7. Once the kebabs are cooked, brush with pomegranate molasses and let rest for 5 minutes.
- 8
8. Serve the kebabs with toasted flatbread, chopped parsley or cilantro (if using), and a squeeze of fresh lemon juice.
- 9
9. Traditionally, kebabs are served with dates, but feel free to omit or substitute with other fruits or vegetables.