Charred Syrian Lamb Kebab with Grilled Veg
Tender lamb chops and cherry tomatoes skewered with grilled peppers, charred over high heat, and served with warm flatbread and a bright lemon-garlic sauce. Pure Middle Eastern street food in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 6 pieces lamb chops
- 2 whole green bell peppers
- 12 pieces cherry tomatoes
- 2 pieces flatbread
- 1 whole lemon
- 3 cloves garlic
- 1 tsp sumac or ground cumin
Instructions
- 1
Cut peppers into 1-inch chunks. Pat lamb chops dry and season generously with salt, pepper, and sumac.
- 2
Thread lamb chops, pepper chunks, and cherry tomatoes alternately onto two metal skewers, dividing evenly.
- 3
Heat a grill or grill pan over high heat until smoking, about 2 minutes. Lay skewers on grill without moving.
- 4
Grill 3 minutes per side for medium-rare lamb with charred edges. Tomatoes and peppers should soften and char.
- 5
While skewers cook, mince garlic and whisk with juice of 1 lemon, 3 tbsp olive oil, and a pinch of salt.
- 6
Warm flatbread on the grill 30 seconds per side. Slide skewers onto a plate, drizzle with lemon-garlic sauce, serve with flatbread.
Tools you’ll need
- two metal skewers
- grill or grill pan
- tongs
- small bowl
- whisk
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