Broiled Lamb Skewers with Mint Yogurt

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings  ·  prep 25 min  ·  cook 8 min  ·  total 33 min  ·  difficulty hard

Marinated lamb shoulder is broiled until browned and served with a cool mint yogurt sauce. This dish pairs tender, spiced meat with a fresh, tangy accompaniment.

Per serving

216.7 g per serving

Ingredients

• 600 g lamb shoulderLamb, Shoulder, arm, separable lean and fat, trimmed to 1/4" fat, choice, raw
• 20 ml olive oil
• 10 ml lemon juiceLemon juice, Raw
• 12 g garlicGarlic, Raw
• 2 g cuminSpices, Cumin seed
• 2 g corianderSpices, Coriander seed
• 2 g paprikaSpices, Paprika
• 5 g saltSalt, Table
• 1.5 g black pepperSpices, Pepper, black
• 120 g greek yogurtYogurt, Greek, plain, nonfat
• 80 g cucumberCucumber, Raw
• 2 g mintSpearmint
• 5 ml lemon juiceLemon juice, Raw
• 5 ml olive oil
• 2 g parsley

Method

1. Cut the lamb shoulder into 2.5 cm cubes. Mince the garlic. Finely chop the mint and parsley. Grate the cucumber on the large holes of a grater, then squeeze out excess liquid with your hands.
2. In a bowl, combine 20 ml olive oil, 10 ml lemon juice, minced garlic, cumin, coriander, paprika, 3 g of the salt, and 1 g black pepper. Add lamb cubes and toss to coat thoroughly. Cover and marinate in the refrigerator for 30 minutes.
3. Meanwhile, make the mint yogurt: in a small bowl, mix greek yogurt, grated cucumber, chopped mint, 5 ml lemon juice, 5 ml olive oil, and the remaining 2 g salt and 0.5 g black pepper. Refrigerate until serving.
4. Position an oven rack near the top and preheat the broiler to high. Line a baking sheet with foil and set a wire rack over it. If using skewers, thread the lamb cubes onto skewers, leaving slight gaps between pieces.
5. Remove excess marinade from the lamb by lightly shaking or patting with paper towels. Arrange lamb on the rack or place the skewers on the rack.
6. Broil for 3 to 4 minutes, turn, then broil for another 3 to 4 minutes until browned on the edges and cooked to the desired doneness.
7. Rest the lamb for 3 minutes. Serve with the mint yogurt and sprinkle with chopped parsley.

Tips

• If skewers are unavailable, arrange the marinated lamb cubes on a wire rack set over a baking sheet for even browning.
• Patting excess marinade from the lamb before broiling helps it brown instead of steaming.
• For a hotter profile, add a small pinch of cayenne pepper to the marinade.
• Resting the lamb a few minutes after broiling helps keep it juicy.