Charcoal lamb shish
The first thing in this library cooked over fire, and the yogurt in the marinade is why — its acid and enzymes tenderize lamb in two hours where oil and lemon would only sit on the outside of it.
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Ingredients
For the whole dish · serves 4
- Lamb leg1¼ lb
- Greek yogurt4 oz
- Red onion5½ oz
- Olive oil4 tbsp
- Garlic cloves8
- Ground cumintwo teaspoons
- Sweet paprikaa teaspoon
- Sea saltto taste
Served with
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+4g net · 105 kcal · 15 min · together 8g net, 560 kcal
Method
6 steps · 150 minutes
- Cut the lamb into 1 1/4 inch cubes and keep some fat on every one. Trimmed lean, it dries out over coals in minutes.
- Marinate in the yogurt, garlic and spices for two hours. Overnight is worse rather than better, and the meat starts to go mealy.
- Let the coals burn down until they are gray and glowing. Flames scorch the yogurt black before the middle is warm.
- Thread the lamb with the onion between the pieces, which keeps them apart and lets the heat get all the way round.
- Wipe the excess marinade off before the skewers go on. Thick yogurt burns; a thin film browns.
- Three minutes a side, four sides, and rest them off the heat for five minutes before anyone touches them.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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