GrillMiddle Eastern
Lamb kebabs, shoulder
Shoulder cubes, onion, sumac or cumin, a hot grate. Not souvlaki — bigger cubes, less marinade theater.
Made it?
50 min · 25 min hands-on · pull 145°F · rest 5 min
Ingredients
8 lb on the fire · ~4.4 lb to the table · 9 plates at 8 oz
- lamb shoulder, 1½-inch cubes8 lb
- onion, chunks1
- oil2 tbsp
- kosher salt2 tsp
- cumin1 tsp
- sumac or paprika1 tsp
- chopped rosemary1 tsp
Method
- 1
Oil, salt, cumin, rosemary 1 hour. Skewer with onion, space between.
- 2
Hot grate 3–4 minutes a face to 145°F. Blush in the center.
- 3
Rest 5. Yogurt, herbs. Leg cubes work and cook faster — watch them.
If you don’t have it
- lamb shoulder → leg of lamb. Keep the same pull. Leaner cooks faster and dries sooner.
- lamb shoulder, 1½-inch cubes → What you actually have, if it is the same muscle family. Souvlaki in this library is the smaller, oregano skewer. This is the shoulder kebab.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making pinto beans.
Start when a packer wraps, or at the beginning of a shoulder. Soaked beans, smoked hock, onion, chili. Simmer until creamy. Salt late.
2 hr 30 min
- With this dish, try making grilled asparagus.
When the meat comes off to rest. Thick spears, oil, salt. Hot grate 2–3 minutes, roll, another minute. Lemon. Pencil spears go in a hot skillet, not on the bars.
10 min
- With this dish, try making pot liquor collards.
On with a shoulder or a ham. They want time, not a grate. Strip the stems, simmer with a hock until the leaves give and the pot liquor is the sauce.
1 hr 30 min