Lamb Skewers with Lemon

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At the heart of the Persian Gulf, where the tastes of the sea are intertwined with the subtle aromas of the land, there is a dish that encapsulates the essence of conviviality: lamb koubideh. I propose this delight to you today, the result of an unexpected alliance between the fresh notes of lemon and the tenderness of grilled lamb. This recipe is meant to be shared with friends around a table, but it is also suitable as an appetizer for a formal dinner.

🥘 Ingredients

• 500 g of lamb meat
• 200 g of yogurt
• 4 tbsp of lemon juice
• 1 tsp of grated lemon zest
• A pinch of paprika
• 2 chopped garlic cloves
• 3 tbsp of coconut milk
• 3 tbsp of olive oil
• 1 tsp of chopped mint
• Salt, pepper and cumin

👨‍🍳 Instructions

1. Thoroughly wash the lamb meat, then cut it into cubes that are 2 cm thick.
2. In a bowl, combine the oil, chopped garlic, lemon juice, and zest, as well as the coconut milk. Add the lamb cubes to the mixture, stir well to ensure they are evenly coated, then refrigerate them for 8 hours to marinate.
3. Preheat the oven broiler.
4. Soak bamboo skewers in water before threading the lamb cubes onto them. Grill each side under the oven broiler for about 5 minutes, until they are well browned.
5. Arrange the lamb skewers on a serving dish and serve with a mixture of yogurt and mint.

🏷 Tags: Skewers Lamb Lemon Yogurt Garlic Paprika Grilled Appetizer