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2.0 – 1 reviews • Summer
| Level: |
Easy |
| Total: |
1 hr 20 min |
| Active: |
20 min |
| Yield: |
4 servings |
| Level: |
Easy |
| Total: |
1 hr 20 min |
| Active: |
20 min |
| Yield: |
4 servings |
Ingredients
- 1 large onion, quartered
- 1 1/2 teaspoons dried oregano
- 1 teaspoon ground cumin
- Kosher salt and freshly ground pepper
- 1 1/2 pounds lamb loin, trimmed and cut into 2-inch cubes (about 30 pieces)
- Vegetable oil, for the grill
- Flaky salt, for sprinkling
- Tzatziki, for serving
Instructions
- Puree the onion in a food processor until smooth. Strain through a fine-mesh sieve over a medium bowl. Whisk the oregano, cumin and 1/2 teaspoon each kosher salt and pepper into the onion juices. Add the lamb; toss. Cover and refrigerate at least 1 hour or overnight.
- Preheat a grill to medium high and oil the grates. Remove the lamb from the marinade and thread onto 4 metal skewers. Grill, turning occasionally, about 8 minutes for medium doneness. Sprinkle with flaky salt and serve with tzatziki.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
572 |
| Total Fat |
48 g |
| Saturated Fat |
20 g |
| Carbohydrates |
4 g |
| Dietary Fiber |
1 g |
| Sugar |
2 g |
| Protein |
28 g |
| Cholesterol |
126 mg |
| Sodium |
493 mg |
| Serving Size |
1 of 4 servings |
| Calories |
572 |
| Total Fat |
48 g |
| Saturated Fat |
20 g |
| Carbohydrates |
4 g |
| Dietary Fiber |
1 g |
| Sugar |
2 g |
| Protein |
28 g |
| Cholesterol |
126 mg |
| Sodium |
493 mg |
