Aleppo Spiced Grilled Lamb Kebab
Tender lamb cubes threaded on skewers and seared in a screaming-hot skillet with warm Aleppo spices, garlic, and lemon. Charred edges, juicy center, done in 15 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 420
- Protein
- 45g
Ingredients
- 1.25 lb lamb shoulder or leg, cut into 1.5-inch cubes
- 1.5 tsp Aleppo pepper (or crushed red pepper)
- 1 tsp cumin
- 4 cloves garlic, minced
- 1 whole lemon (zested + juiced)
- 2 tbsp olive oil
Instructions
- 1
Thread lamb cubes onto skewers, spacing them 1/4 inch apart. Season generously with salt and black pepper.
- 2
Heat olive oil in a large skillet over medium-high until it shimmers and just begins to smoke, about 2 minutes.
- 3
Add minced garlic and toast, stirring constantly, until fragrant, 30 seconds. Add Aleppo pepper and cumin, stir to bloom, another 20 seconds.
- 4
Lay skewers in the pan without moving them. Sear until the bottoms are deeply browned and charred, 2–2.5 minutes.
- 5
Flip skewers and sear the other side until cooked through but still juicy inside, another 2–2.5 minutes. The internal temp should reach 160°F.
- 6
Squeeze lemon juice over the top and scatter the zest. Serve immediately while the edges are still sizzling.
Tools you’ll need
- 4 wooden or metal skewers (8–10 inches)
- large cast iron or heavy stainless steel skillet
- instant-read thermometer
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