Shish Kebab

🛒 Ingredients

• Lamb Shoulder (boneless, lean) 180 g · 450 kcal
• Onion 50 g · 20 kcal
• Bell Pepper (mixed colors) 100 g · 30 kcal
• Cherry Tomatoes 50 g · 9 kcal
• Olive Oil 10 g · 90 kcal
• Lemon Juice 5 g · 1 kcal
• Spices (black pepper, paprika, sumac) 2 g · 5 kcal

👨‍🍳 Instructions

1. Cut lamb shoulder into 1-inch (2.5 cm) cubes. In a large bowl, combine lamb, finely grated onion (or onion juice), olive oil, lemon juice, salt, black pepper, paprika, and sumac. Mix well to coat all the meat, then cover and marinate in the refrigerator for at least 4 hours, or preferably overnight.
2. Preheat your grill to medium-high heat. While the grill is heating, thread the marinated lamb cubes onto skewers, alternating with chunks of bell pepper, onion, and cherry tomatoes. Do not overcrowd the skewers.
3. Place the skewers on the hot grill. Grill for 15-20 minutes, turning occasionally, until the lamb is cooked to your desired doneness and the vegetables are tender-crisp and slightly charred. For a medium doneness, the internal temperature of the lamb should be 63°C (145°F).
4. Remove kebabs from the grill and let them rest for a few minutes before serving. Garnish with fresh parsley or cilantro if desired, and serve immediately with rice, flatbread, or a fresh salad.