Charred Lamb Kebab with Garlic & Lemon
Tender lamb skewered and seared until charred edges blacken and centers stay juicy. A high-heat, 15-minute dinner that tastes like a Syrian street vendor's fire.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Pat lamb dry with paper towels. Toss with garlic, lemon zest, sumac, cumin, allspice, 2 tbsp oil, and salt + pepper.
Step 2
Thread lamb onto 4 metal skewers, packing pieces close but not touching. Let sit 5 minutes.
Step 3
Heat 1 tbsp oil in a large cast iron skillet over high until smoking, about 90 seconds.
Step 4
Lay skewers in skillet without moving for 3 minutes — you'll hear aggressive sizzle and see dark char forming.
Step 5
Flip skewers once and cook 2 minutes more. Center should feel firm but give slightly when pressed.
Step 6
Slide skewers onto a plate. Squeeze lemon juice over top and scatter parsley. Serve hot.
Tools you’ll need
- 4 metal skewers
- 12-inch cast iron skillet
- meat thermometer (optional)
- paper towels
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