Charred Lamb Kebab with Garlic Oil
Tender lamb chunks seared on high heat until charred and juicy, finished with a punchy garlic-lemon oil. Tastes like it came off a charcoal grill—ready in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- 1.25 lbs lamb shoulder or leg, cut into 1.5-inch cubes
- 4 tbsp olive oil, divided
- 4 cloves garlic cloves, thinly sliced
- 1 whole lemon
- ¾ tsp salt
- ½ tsp black pepper
Instructions
- 1
Pat lamb dry with paper towels. Season generously with salt and black pepper on all sides.
- 2
Heat 2 tbsp olive oil in a 12-inch skillet over medium-high until it shimmers and just begins to smoke, ~90 seconds.
- 3
Add lamb in a single layer. Don't stir for 3 minutes—let it sear and char until the bottom is deep golden brown.
- 4
Toss the lamb and cook for another 2–3 minutes until the other sides are charred. Remove to a plate.
- 5
Reduce heat to medium. Add remaining 2 tbsp oil and sliced garlic. Cook for 60 seconds until fragrant but not brown.
- 6
Return lamb to the skillet, squeeze half the lemon over it, and toss to coat. Serve immediately with lemon wedges.
Tools you’ll need
- 12-inch skillet (preferably cast iron)
- paper towels
- tongs
- small bowl (optional, for resting)
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