I don’t cook with lamb all that often. Some of that is because it’s often expensive and you don’t get a lot of meat for your money, but it’s mostly because it’s something I don’t miss eating. Michael isn’t a fan of the rather poor meat-to-fat ratio in many cuts that can make eating it a rather challenging experience and I am minded to agree. In the case of things like pork belly you can overlook the fat on the basis of the flavour (and texture when properly cooked) but lamb just doesn’t have the same upside to me. That doesn’t mean I won’t eat it and that I don’t enjoy it when it’s served to me – rather it’s something I can live without.
That being said, from time to time curiosity gets the best of me when I see it in the supermarket or butcher’s window and I have to buy some. After which I then need to decide how to cook it. These Lightly Spiced Lamb Kebabs are the result of a recent decision to buy a pack of lamb rump steaks, which were themselves chosen due to a low fat content and a decent price.
To my tastebuds lamp rump isn’t always the most flavoursome part of the animal, but when cooked well it can certainly be one of the most tender. With those two factors in mind, I decided to marinade it in a lightly spiced yoghurt mixture which would bring a little extra flavour boost and hopefully maximise the tenderness.
In short it was a total success – the lamb flavour still came through, supported by the warmth of the cumin, cinnamon and coriander, with the lemon zest adding a citrus kick without the harshness you can get when using lemon juice. A quick cooking method too – in this case a medium/high grill – also helped maintain moisture and texture. I suspect a hot griddle pan or barbecue could also work well in that regard.
As you can see I served the kebabs with warmed flatbreads, some quick picked red onion and my Broccoli, Cucumber and Red Onion Salad, but they’re so flexible that you could serve them with pretty much anything! Indeed, Michael suggested making slightly smaller portions next time and serving them as a starter. He’s got a good point there – they’d be great either as an opening course or part of a bigger mezze/tapas type dinner. Which is how I may cook them next time round!
Lightly Spiced Lamb Kebabs
- 100 g Natural Yoghurt
- 1 tbsp Olive Oil
- 2 tsp Ground Cumin
- ½ tsp Ground Coriander
- ½ tsp Ground Cinnamon
- ½ tsp Smoked Paprika
- 1 Lemon (zested)
- 1 tsp Sea Salt Flakes
- ½ tsp Freshly Ground Black Pepper
- 300 g Lamb (Rump or Leg Steak) (cut into bite-sized chunks)
Put all of the ingredients, except the lamb, into a zip-lock bag or bowl and mix well. Add the lamb and mix again, ensuring that all pieces of lamb are well coated with the marinade.
Allow to marinate for either an hour at room temperature or overnight in the fridge.
When ready to cook preheat the grill to a medium-high setting.
Remove the lamb from the marinade and shake off any excess. Thread the chunks of meat onto skewers and place onto a grill pan.
Place under the grill for 8-10 minutes, depending on the size of your lamb chunks, turning every 1-2 minutes to ensure they’re properly cooked through.
Serve immediately with warmed flatbreads and salads/dips of your choice.
Note that the nutritional information below is based on all of the ingredients and assumes that you’ll consume the marinade too. As a lot of it will be left uncooked and uneaten the true values will likely be lower than shown.
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