Mediterranean 20 min

Lamb Shish Tawook

Name: Lamb Shish Tawook
Total time: 20 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 lbs boneless lamb leg or shoulder, cut into 1.5-inch cubes; 1 cup yogurt; 4 tablespoons olive oil; 4 cloves garlic, minced; Juice of 1 lemon; 2 teaspoons cumin; 2 teaspoons coriander; 1 teaspoon allspice; 1/2 teaspoon cinnamon; 1 teaspoon smoked paprika; 1/4 teaspoon cayenne; Salt and black pepper; Pita, garlic sauce, and sliced vegetables for serving

high-proteingluten-freepaleo

Ingredientsfor 2

410

Cal

40g

Protein

Carbs

24g

Fat

12 lbs boneless lamb leg or shoulder, cut into 1.5-inch cubes
21 cup yogurt
34 tablespoons olive oil
44 cloves garlic, minced
5Juice of 1 lemon
62 teaspoons cumin
72 teaspoons coriander
81 teaspoon allspice
91/2 teaspoon cinnamon
101 teaspoon smoked paprika
111/4 teaspoon cayenne
12Salt and black pepper
13Pita, garlic sauce, and sliced vegetables for serving

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Instructions

1
Combine yogurt, olive oil, garlic, lemon juice, and all spices. Add lamb cubes and toss to coat thoroughly. Marinate at least 2 hours or overnight in the refrigerator.
2
Thread marinated lamb onto metal skewers, packing pieces closely together. Grill over very high heat for 4–5 minutes per side until charred on the outside and cooked through. The yogurt marinade will create an almost charred crust.
3
Rest 3 minutes. Serve with warm pita, garlic sauce (toum), pickled turnips, tomatoes, and parsley.