Aleppo Spiced Lamb Kebab with Broccoli
Tender cubed lamb marinated in warming Aleppo spice, seared on skewers until charred outside and juicy within. Served alongside crispy-edged broccoli for a fast, restaurant-quality Syrian dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 1 lb lamb, cut into 1.5-inch cubes
- 1.5 tbsp Aleppo pepper
- 1 tsp ground cumin
- ½ tsp paprika
- 2 tbsp lemon juice
- 8 oz broccoli florets
- 3 tbsp olive oil
Instructions
- 1
Pat lamb cubes dry. Toss with Aleppo pepper, cumin, paprika, lemon juice, 1 tbsp oil, and a pinch of salt.
- 2
Thread lamb onto skewers, packing pieces snugly. Let rest 5 minutes while you heat a skillet over medium-high.
- 3
Add 1 tbsp oil to the hot skillet. Sear kebabs 3–4 minutes, rotating every 90 seconds, until deeply browned on all sides.
- 4
Transfer kebabs to a plate. Add remaining 1 tbsp oil and broccoli to the same skillet; sear 4–5 minutes, stirring once, until edges crisp.
- 5
Season broccoli with salt and pepper. Serve kebabs and broccoli hot from the skillet.
Tools you’ll need
- metal skewers (two 10-inch)
- 12-inch cast iron skillet or heavy stainless steel skillet
- tongs
- paper towels
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