Traditional Saudi Arabian Lamb Kebabs
A classic Saudi dish featuring marinated lamb skewers grilled to perfection, served with a side of tangy tahini sauce.
Ingredients
- ●500g Lamb shoulder, cut into 1-inch cubesMake sure to trim any excess fat
- ●2 medium Jagged red onions, thinly slicedUse a mandoline for precise slices
- ●4-6 pieces Dense pita bread, torn into small piecesFor serving as a side
- ●120ml Extra-virgin olive oilFor brushing kebabs during grilling
- ●to taste SaltFor seasoning lamb
- ●to taste Black pepperFor seasoning lamb
- ●2 cloves Garlic, mincedFor marinade
- ●1-inch piece Ginger, gratedFor marinade
- ●1 tsp CuminFor marinade
- ●1 tsp CorianderFor marinade
- ●250ml Tahini sauceFor serving as a side
Instructions
- 1
In a large bowl, whisk together garlic, ginger, cumin, coriander, salt, and black pepper.
- 2
Add the lamb cubes to the marinade and mix well to coat.
- 3
Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- 4
Preheat a grill to medium-high heat.
- 5
Thread the marinated lamb cubes onto skewers, leaving a small space between each piece.
- 6
Brush the grill with olive oil to prevent sticking.
- 7
Grill the kebabs for 8-10 minutes per side, or until cooked to your desired level of doneness.
- 8
Serve the kebabs hot with a side of tahini sauce and pita bread.
- 9
To make tahini sauce, whisk together 250ml tahini paste, 120ml lemon juice, and 60ml water in a bowl.
- 10
Season with salt and black pepper to taste.
- 11
Serve the sauce chilled or at room temperature.