Ingredients
6
6 servings
- •½ cup extra-virgin olive oil
- •¼ cup fresh lime juice
- •2 large onions, grated
- •1 clove garlic, crushed
- •½ teaspoon saffron
- •1 teaspoon salt
- •¼ teaspoon black pepper
- •1 ¾ pounds boneless lamb, cut into 1/2-inch x 1 1/2-inch pieces
- •4 tomatoes
- •1 tablespoon sumac powder (Optional)
Instructions
- Combine olive oil, lime juice, onions, garlic, saffron, salt, and pepper in a large, zip top food storage bag. Place lamb pieces in bag; seal and shake to combine. Marinate lamb, refrigerated, overnight or up to 24 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Thread marinated lamb on long, thin metal skewers. Thread whole tomatoes on another skewer. Brush lamb and tomatoes with marinade; discard remaining marinade.
- Grill kebabs, until lamb is cooked to your liking and tomatoes are hot and grill marked, about 5 minutes on each side. Sprinkle with sumac, if desired, before serving.
Nutritional Facts
Per 6 servings
- Calories: 424
- Carbohydrate: 10g
- Fat: 33g
- Fiber: 2g
- Protein: 22g
- Sugar: 5g
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