Cubes of leg of lamb tenderized in a yogurt, onion and thyme marinade, threaded on skewers and grilled over coals. A high-protein, gluten-free barbecue classic.
Ingredients
Instructions
- 1
Trim the sinew and membrane from the leg of lamb and cut it into 3 cm cubes.
- 2
Grate the onion and mix it with the yogurt, olive oil, black pepper, pepper flakes and thyme.
- 3
Coat the meat in the marinade, cover and refrigerate for at least 4 hours, ideally overnight.
- 4
Wipe off excess marinade and thread the meat onto skewers, 5-6 pieces each; sprinkle with the salt just before cooking.
- 5
Grill over hot coals or a hot grill for 10-12 minutes, turning occasionally, letting the fat drip off until browned outside and pink and juicy inside.
- 6
Rest the skewers for 3 minutes and serve hot.
Nutrition
Per serving
| Calories | 518 kcal |
|---|---|
| Protein | 43 g |
| Carbs | 4 g |
| Fat | 36 g |
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