Ethiopiangluten-freevia groq
Ethiopian Lamb Kebabs
Tender lamb skewers marinated in a blend of spices and grilled to perfection. Serve with a side of warm naan bread.
⏱40 min🍽4 servings📊hard
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Ingredients
- ●1 pound Lamb shoulder, cut into 1-inch cubesMake sure to trim any excess fat
- ●1 cup Quick Injera Bread, torn into bite-sized piecesTraditionally used as a base for Ethiopian dishes
- ●1 cup Grilled onion, dicedCaramelize the onions before adding to the lamb
- ●1 cup Roasted red bell pepper, dicedChar the pepper over an open flame for a smoky flavor
- ●1/4 cup Fresh cilantro, choppedAdd a burst of freshness to the dish
- ●2 tablespoons Spiced olive oilUse a combination of olive oil, garlic, and spices to marinate the lamb
- ●2 tablespoons Lemon juiceAdd a squeeze of fresh lemon juice for brightness
- ●1 teaspoon Ginger, gratedAdd a hint of warm spice to the lamb
- ●1 teaspoon CuminUse ground cumin for a deep, earthy flavor
- ●1/2 teaspoon PaprikaAdd a smoky depth to the lamb
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Instructions
- 1
Preheat grill to medium-high heat.
- 2
In a large bowl, whisk together spiced olive oil, lemon juice, ginger, cumin, and paprika.
- 3
Add the lamb cubes to the marinade and toss to coat.
- 4
Let the lamb marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- 5
Thread the lamb, onion, bell pepper, and cilantro onto skewers.
- 6
Grill the skewers for 8-10 minutes per side, or until the lamb is cooked to your desired level of doneness.
- 7
Serve the lamb skewers with warm injera bread and a side of your choice.