Lamb skewers with za'atar, labneh and lemon

Fragrant lamb skewers marinated in za'atar and lemon, served with homemade lemony labneh. Perfect for a friendly, keto meal full of Middle Eastern flavors.

Ingredients

600g lamb (shoulder or collar) cut into cubes

2 tablespoons of za'atar

2 tablespoons of olive oil

The juice of 1/2 lemon

200g labneh (or strained Greek yogurt)

Zest of 1/2 lemon

Salt and pepper

A few mint leaves and parsley to serve

Instructions

1. Prepare the marinade: mix the za'atar, olive oil, lemon juice, salt and pepper in a bowl.
2. Add the diced lamb and mix well so that each piece is coated. Cover and marinate for at least 30 minutes, ideally 1–2 hours in the refrigerator for more flavor.
3. If you use wooden skewers, soak them in water for 30 minutes to prevent them from burning. Mount the pieces of lamb on the skewers, leaving a small space between each piece for even cooking.
4. Preheat a grill pan or barbecue to medium-high heat. Grill the skewers for 3–4 minutes on each side until browned and cooked to your liking. For tender lamb, aim for pink cooking throughout.
5. During cooking or after, mix the labneh with the lemon zest and adjust with salt and pepper; keep cool until serving.
6. Let the skewers rest for 2 minutes after cooking, then serve topped with lemony labneh and garnished with mint leaves and parsley. Serve with a green salad or roasted vegetables.

Variants

• Chicken-za'atar skewers: replace the lamb with chicken for a lighter version.
• Herbed Labneh: Add chopped garlic and chives to the labneh.
• Spicy version: add 1/2 teaspoon of chili flakes to the marinade.

Tips

• If you're short on time, marinating for 30 minutes is enough to flavor the meat.
• Use metal skewers or soak wooden skewers in water for 30 minutes to prevent them from burning.
• Do not overtighten the pieces on the skewer to ensure even cooking.

FAQ