Lamb skewers with zaatar and lemon

Fragrant lamb skewers marinated in zaatar and lemon juice, grilled to perfection; ideal for a friendly meal, low in carbohydrates.

Ingredients

shoulder or leg of boneless lamb, cut into cubes

zaatar (spice blend) or thyme/sesame sumac blend

lemon juice

olive oil

pressed garlic

salt and pepper

Instructions

1. Prepare the marinade: combine the zaatar, lemon juice, olive oil, garlic, salt and pepper in a large bowl.
2. Add the lamb cubes, coat well; cover and marinate in the fridge for at least 1 hour, ideally 4 hours or overnight for more depth.
3. If you use wooden skewers, soak them in water for 30 minutes to prevent them from burning.
4. Preheat grill or grill pan to high heat; Thread the lamb cubes onto the skewers, leaving a small space between each piece.
5. Grill 3–4 minutes per side depending on thickness and desired doneness; avoid poking the meat to preserve the juices.
6. Let rest for 3 minutes on a rack, drizzle with a squeeze of fresh lemon juice and serve with a green salad or keto tzatziki (low-carb Greek yogurt).

Variants

• Add diced bell pepper or red onion for a more colorful version (will increase the carbs slightly).

Tips

• Do not cook over too low a heat: a high heat allows the exterior to caramelize without drying out the interior.
• Marinate for a long time to tenderize the meat and concentrate the aromas.

FAQ