Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 1.2 kilograms of lamb shoulder into 1.5-inch cubes, ensuring even sizes for consistent cooking, then thinly slice 2 large onions.

2. 2

   In a large bowl, combine 3 tablespoons of gochujang, 1 tablespoon of ground cumin, 1 tablespoon of ground coriander, 1 teaspoon of smoked paprika, 1 teaspoon of black pepper, and 2 teaspoons of salt.

3. 3

   Add 4 cloves of minced garlic, 2 tablespoons of fresh lemon juice, and 3 tablespoons of olive oil to the spice mixture, then whisk until a smooth marinade forms.

4. 4

   Add the cubed lamb and thinly sliced onions to the marinade, ensuring every piece of lamb is thoroughly coated, and refrigerate for at least 4 hours, or preferably overnight.

5. 5

   Thread the marinated lamb cubes onto skewers, alternating with 1 large bell pepper cut into 1-inch pieces and 2 medium tomatoes cut into wedges, if desired.

6. 6

   Preheat your grill to medium-high heat, then grill the skewers for 12-15 minutes, turning frequently, until the lamb is beautifully charred on the outside and cooked to your preferred doneness.

7. 7

   Allow the grilled skewers to rest for 5 minutes off the grill before serving to allow the juices to redistribute for a tender and flavorful experience.