Lebanese Spiced Lamb Skewers with Sumac (Shish Tawouk Libanese)
Ah, these Lebanese lamb skewers! They evoke summer evenings in Beirut, where the aromas of sumac and cumin blend with the smoke of the grill. You'll love this simple but flavorful recipe that transports your taste buds straight to the Middle East. Speaking of Lebanese cuisine, many wonder what sets Lebanese hummus apart from Israeli hummus: in reality, the base recipe is very similar, but Lebanese often add more lemon and garlic, and serve it with a generous drizzle of olive oil. These skewers are perfect for a convivial meal, accompanied by mezze like tabbouleh or baba ganoush. Let yourself be enchanted by these authentic flavors and enjoy!
Ingredients
- Lamb (leg or shoulder), cut into cubes600 g
- Olive oil3 tablespoons
- Lemon juice2 tablespoons
- Garlic, minced3 cloves
- Sumac1 teaspoon
- Ground cumin1 teaspoon
- Sweet paprika1 teaspoon
- Salt1 teaspoon
- Ground black pepper1/2 teaspoon
- Fresh parsley, chopped (for marinade)2 tablespoons
- Cherry tomatoes8
- Red onion, cut into wedges1
Instructions
- 1
In a bowl, mix olive oil, lemon juice, garlic, sumac, cumin, paprika, salt, pepper, and chopped parsley to make the marinade.
- 2
Add lamb cubes to the marinade, coat well, cover, and let marinate in the fridge for at least 2 hours, ideally overnight.
- 3
Preheat your grill or barbecue to medium-high heat. If using wooden skewers, soak them in water for 30 minutes before using.
- 4
Thread lamb cubes onto skewers, alternating with cherry tomatoes and red onion wedges.
- 5
Grill the skewers for 8-10 minutes, turning regularly, until the meat is cooked to your liking (rare or well-done).
- 6
Let rest for 2 minutes, then serve hot with pita bread, hummus, and fattoush salad.
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