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Lamb Dibiter au Citron
A zesty and flavorful grilled lamb dish, marinated in a vibrant lemon and herb mixture, offering a lighter, brighter take on traditional grilled meats.
ð§ ææ
- 800 g Lamb shoulder or leg(cut into bite-sized pieces)
- 3 large Lemons(juiced)
- 1 large Onions(thinly sliced)
- 4 cloves Garlic(minced)
- 2 tbsp Dijon mustard
- 3 tbsp Olive oil
- 1/4 cup Fresh parsley(chopped)
- 1/4 cup Fresh cilantro(chopped)
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/2 small Optional: Scotch bonnet pepper(finely minced, for heat)
ðšâð³ äœãæ¹
- 1
In a large bowl, combine the lemon juice, minced garlic, Dijon mustard, olive oil, chopped parsley, chopped cilantro, salt, black pepper, and minced scotch bonnet pepper (if using). Whisk to combine.
- 2
Add the bite-sized lamb pieces to the marinade. Add the thinly sliced onions and toss everything together to ensure the lamb and onions are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
- 3
Preheat your grill or grill pan to medium-high heat. Thread the marinated lamb pieces onto skewers, alternating with some of the marinated onions if desired.
- 4
Grill the lamb skewers for about 3-5 minutes per side, or until the lamb is cooked to your desired doneness and has a nice char. Be careful not to overcook.
- 5
Remove the skewers from the grill and let the lamb rest for a few minutes before serving.
ð¡ ããã®ã³ã: Serve immediately with a side of rice, couscous, or a fresh salad.
ð¡ ããã®ã³ã
- âFor tender lamb, avoid overcooking. Lamb shoulder is forgiving and stays moist.
- âIf grilling indoors, ensure good ventilation due to the lemon and potential spice.
- âYou can also broil the lamb skewers in the oven if grilling is not an option.
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- Marinate chicken or firm tofu instead of lamb for a different protein.
- Add bell peppers or cherry tomatoes to the skewers for extra color and flavor.