← Nouns Cooking · Lebanese & Turkish

Ingredients

• 900 g boneless leg of lamb, cut into 4 cm cubes
• 4 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 2 cloves Garlic, grated
• 1 tsp Allspice
• ½ tsp ground nutmeg
• ½ tsp ground cardamom
• 1 tsp Paprika
• 1 tbsp Pomegranate molasses (optional)
• 1 tsp Salt
• ½ tsp Black pepper
• 1 large red onion, cut into 4 cm chunks
• 2 bell peppers, cut into 4 cm pieces
• 4 pitas, to serve (optional)

Method

1. Whisk the oil, lemon juice, garlic, spices, pomegranate molasses (if using), salt and pepper in a bowl. Add the lamb and toss to coat.
2. Cover and marinate in the fridge for at least 2 hours, or overnight. Soak wooden skewers in water for 30 min if using them.
3. Thread the lamb onto skewers, alternating with onion and pepper pieces and leaving a little space between them.
4. Grill over high heat or on a very hot griddle for 10–12 min, turning every few minutes, until charred outside and still slightly pink inside (about 60°C (140°F) for medium).
5. Rest for 5 min, then slide everything into warm pita with garlic sauce or tahini and a parsley-onion salad.

Tips

• Leg of lamb gives tender, lean cubes; shoulder is juicier but chewier on the grill.
• Pita contains wheat; serve over rice instead for a gluten-free meal.

Sources

Written in our own words after cross-checking these recipes:

Maureen Abood Maureen Abood The Mediterranean Dish Falasteeni Foodie