recipe: grilled lamb

As I previously mentioned, I decided to share some of my recipes with you. This is "shared recipe #2"...grilled lamb...:)



Lamb is to Saudi Arabia what steak is to America. It's one of the main dishes and most often served with rice. There are tons of ways to prepare it, many of which I have learned to do. My favorite is grilled lamb chops. But I also like other variations of lamb as well.

We buy our lamb from a local market/butcher. I sure am grateful for butchers, without them I'd be a vegetarian. ;) As per my request, hubby asks the nice butcher guy to cut off most of the fat and pack it up into cute little packs. We also request several packs of lamb cubes which I use for the recipe below.


Here's what I use:

~lamb cubes

~onions (cut into quarters)

~grilling skewers



For the marinate:

~1/4 cup distilled white vinegar

~2 tablespoons olive oil

~freshly minced garlic

~salt (to taste)

~black pepper (to taste)

~BBQ meat spice (the one I use is from here, made with Arabic spices)

What I do:

~wash the meat with water

~mix the vinegar, olive oil, garlic, salt, pepper, and spice together

~marinate the lamb with above mixture, store in the fridge (a couple of hrs is best)

~arrange your meat and onions on grilling skewers in the pattern of your choice...;)...mine look like this:

I lay wax paper on a tray and place the skewers there until ready for grilling

Final step - Grilling

This recipe would be so tasty on an outside grill but unfortunately I don't have one of those. So, I use my trusty George Foreman grill. I don't keep track of the grilling time, but I rotate the skewers every few minutes until fully cooked.

It is best to eat this right away, nice and hot. So if you plan to have any side dishes it's wise to prepare all of those first. This lamb is really yummy with pita bread too.

That's all for now...I'll try to show you more dishes in the near future. ;)