Kenyan Lamb Grill
A flavorful and smoky Kenyan-inspired lamb dish, perfect for a summer evening. The combination of spices and a quick grill gives this dish a nice char and tender texture.
Ingredients
- ●1.5 pounds lamb shoulderCut into 1-inch cubes
- ●2 tablespoons Kenyan spice blendMix of coriander, cumin, and cardamom
- ●1 tablespoon smoky grill seasoningUse a store-bought or homemade blend
- ●1/4 cup chewy kikomandoChopped fresh parsley or cilantro
- ●2 tablespoons olive oilFor brushing the grill
- ●2 tablespoons lemon juiceFor serving
Instructions
- 1
Preheat grill to medium-high heat (400°F).
- 2
In a large bowl, whisk together the Kenyan spice blend, smoky grill seasoning, and olive oil.
- 3
Add the lamb cubes to the bowl and toss to coat evenly.
- 4
Let the lamb marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- 5
Remove the lamb from the marinade, letting any excess liquid drip off.
- 6
Grill the lamb cubes for 4-5 minutes per side, or until cooked to your desired level of doneness.
- 7
Transfer the lamb to a plate and let rest for 5 minutes before serving.
- 8
Stir the chewy kikomando into the reserved marinade and spoon it over the grilled lamb.
- 9
Serve with a squeeze of lemon juice and a side of your favorite Kenyan-inspired sides.