Spicy Anatolian Lamb Skewers with Pistachio-Mint Yogurt
Tender cubes of lamb, marinated in a robust blend of Turkish spices and chili, are grilled to perfection. Served alongside a cooling, vibrant yogurt sauce infused with crushed pistachios and fresh mint, this dish offers a delightful contrast of heat and refreshment.
Prep Time
50 min
Difficulty
Medium
Servings
4
Calories
550 kcal
Instructions
- 1
Cut the lamb shoulder into 1-inch cubes. In a large bowl, combine the lamb cubes with 2 tablespoons of olive oil, red pepper paste, minced garlic, Aleppo pepper flakes, cumin, oregano, salt, and black pepper. Toss to coat the lamb evenly. Cover and marinate in the refrigerator for at least 30 minutes (or up to 4 hours for deeper flavor).
~15 min - 2
While the lamb marinates, prepare the pistachio-mint yogurt. In a small bowl, combine the Greek yogurt, finely chopped fresh mint, roughly chopped pistachios, and lemon juice. Stir well and season with a pinch of salt if desired. Set aside in the refrigerator.
~5 min - 3
Preheat your grill to medium-high heat. Thread the marinated lamb cubes onto skewers, leaving a small space between each piece. Discard any excess marinade. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning.
~10 min - 4
Grill the lamb skewers for 8-10 minutes, turning occasionally, until the lamb is cooked through and slightly charred on the edges. Aim for an internal temperature of 145°F (63°C) for medium-rare lamb.
~10 min - 5
Remove the lamb skewers from the grill and let them rest for 2-3 minutes before serving. Serve hot with the pistachio-mint yogurt on the side.
~3 min
Tips
- For a deeper flavor, you can marinate the lamb overnight in the refrigerator.
- Serve with warm pita bread and a side of grilled vegetables like bell peppers and red onions.
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