Charred Lamb Kebab with Garlic & Lemon
Tender lamb skewered and seared until charred edges blacken and centers stay juicy. A high-heat, 15-minute dinner that tastes like a Syrian street vendor's fire.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- 1 lb lamb shoulder or leg, cut into 1.5-inch cubes
- 4 cloves garlic, minced
- 1 whole (zested + juiced) lemon
- 1 tbsp sumac (or extra lemon zest)
- 1 tsp cumin
- ½ tsp allspice
- 3 tbsp olive oil
- ¼ cup fresh parsley, chopped
Instructions
- 1
Pat lamb dry with paper towels. Toss with garlic, lemon zest, sumac, cumin, allspice, 2 tbsp oil, and salt + pepper.
- 2
Thread lamb onto 4 metal skewers, packing pieces close but not touching. Let sit 5 minutes.
- 3
Heat 1 tbsp oil in a large cast iron skillet over high until smoking, about 90 seconds.
- 4
Lay skewers in skillet without moving for 3 minutes — you'll hear aggressive sizzle and see dark char forming.
- 5
Flip skewers once and cook 2 minutes more. Center should feel firm but give slightly when pressed.
- 6
Slide skewers onto a plate. Squeeze lemon juice over top and scatter parsley. Serve hot.
Tools you’ll need
- 4 metal skewers
- 12-inch cast iron skillet
- meat thermometer (optional)
- paper towels
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