Syrian-Style Smoked Lamb Kebabs
A flavorful and aromatic dish featuring smoky lamb kebabs inspired by Syrian cuisine. Marinated in a mix of spices and herbs, these kebabs are perfect for a summer BBQ or a special occasion.
Ingredients
- ●1 1/2 pounds Lamb shoulder, cut into 1-inch cubesMake sure to cut the lamb into uniform pieces for even cooking.
- ●2 tablespoons Lightly smoked paprikaUse a high-quality smoked paprika for the best flavor.
- ●1 tablespoon Syrian allspiceThis spice is a key component of Syrian cuisine and adds a unique flavor to the kebabs.
- ●4 cloves Garlic, mincedUse fresh garlic for the best flavor.
- ●1/4 cup Fresh parsley, choppedAdd a burst of freshness with chopped parsley.
- ●2 tablespoons Lemon juiceUse fresh lemon juice for the best flavor.
- ●1 teaspoon SaltUse kosher salt for the best flavor.
- ●1/2 teaspoon Black pepperUse freshly ground black pepper for the best flavor.
- ●1/4 cup Olive oilUse a high-quality olive oil for the best flavor.
Instructions
- 1
In a large bowl, whisk together the smoked paprika, allspice, garlic, parsley, lemon juice, salt, and black pepper.
- 2
Add the lamb cubes to the bowl and toss to coat with the marinade.
- 3
Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- 4
Preheat the grill to medium-high heat.
- 5
Thread the lamb cubes onto skewers, leaving a little 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 the lamb is cooked to your desired level of doneness.
- 8
Let the kebabs rest for 5 minutes before serving.