Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Trim any excess fat from 1.5 kilograms of lamb shoulder and cut it into 1.5-inch cubes, then set the lamb aside in a large mixing bowl.

2. 2

   In a small bowl, combine 3 tablespoons of sumac, 4 minced cloves of garlic, 1 tablespoon of dried oregano, 2 teaspoons of smoked paprika, 4 tablespoons of olive oil, 2 tablespoons of fresh lemon juice, 1.5 teaspoons of fine sea salt, and 0.5 teaspoon of black pepper to form a cohesive marinade paste.

3. 3

   Add the prepared marinade to the cubed lamb, ensuring each piece is thoroughly coated, then cover the bowl and refrigerate for a minimum of 4 hours or preferably overnight.

4. 4

   Preheat your tandoor oven to 250 degrees Celsius (480 degrees Fahrenheit), or if using a conventional oven, preheat it with a baking steel or heavy baking tray inside to the highest possible temperature, typically 250 degrees Celsius, for at least 30 minutes.

5. 5

   Thread the marinated lamb cubes onto metal skewers, leaving a small space between each piece for even cooking, then place the skewers directly into the hot tandoor or onto the preheated baking steel in the conventional oven.

6. 6

   Cook the lamb for 15-20 minutes, turning occasionally, until it develops a beautiful char on the outside and reaches your desired internal doneness.

7. 7

   Carefully remove the skewers from the heat, let the lamb rest for 5 minutes before serving, allowing the juices to redistribute for a tender result.