Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Marinate 500 grams of lamb leg cubes with 2 tablespoons of ground sumac, 3 tablespoons of olive oil, 2 minced garlic cloves, 1 teaspoon of salt, and 0.5 teaspoon of black pepper for at least 30 minutes in a non-reactive bowl.

2. 2

   Thread the 500 grams of marinated lamb cubes, 200 grams of cubed halloumi cheese, 2 large bell peppers cut into 2-inch pieces, and 1 medium red onion cut into wedges alternately onto 6 to 8 metal skewers.

3. 3

   Prepare a medium-hot fire in a grill or outdoor pit, ensuring the coals are glowing evenly for direct heat cooking.

4. 4

   Place the assembled skewers directly over the medium-hot fire and cook for 15 to 20 minutes, turning them occasionally, until the lamb is cooked through and the vegetables are tender with appealing char marks.

5. 5

   While the skewers are roasting, whisk together 2 tablespoons of fresh lemon juice, 2 tablespoons of extra virgin olive oil, an additional 0.25 teaspoon of salt, and 0.25 teaspoon of black pepper in a small bowl to create a simple dressing.

6. 6

   Carefully remove the cooked skewers from the fire, let them rest for 5 minutes, and then serve immediately, drizzled with the prepared dressing and garnished with 2 tablespoons of fresh chopped parsley and an extra 1 teaspoon of ground sumac.