Prepare to embark on a culinary journey that will transport you straight to the rugged landscapes of Nordic cuisine! These Viking Grilled Lamb Kebabs are not just a meal - they're an adventure for your taste buds. Imagine tender, perfectly spiced lamb cubes, kissed by fire and infused with ancient flavors that would make even the most seasoned Norse warrior's mouth water. Whether you're a grill master or a kitchen novice, this recipe promises to deliver a dining experience that's both exotic and incredibly delicious.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Nordic
Serves: 4 servings
Ingredients
- 1 pound lamb shoulder, cubed
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Skewers
Instructions
- Begin by preparing the lamb shoulder. Cut the lamb into uniform cubes, approximately 1 to
- 5 inches in size. This ensures even cooking and a tender result.
- In a mixing bowl, combine the cubed lamb with 2 tablespoons of olive oil. This will help to keep the meat moist and flavorful during grilling.
- Add 2 teaspoons of ground cumin and 1 teaspoon of smoked paprika to the bowl. Season generously with salt and pepper to taste. Mix well until all the lamb cubes are evenly coated with the spices and oil.
- Cover the bowl with plastic wrap and let the lamb marinate for at least 15 minutes at room temperature. If you have more time, you can also refrigerate it for up to 2 hours to enhance the flavors.
- While the lamb is marinating, soak wooden skewers in water for about 10 minutes to prevent them from burning on the grill. If you are using metal skewers, you can skip this step.
- Preheat your grill to medium-high heat. If using a charcoal grill, allow the coals to burn down until they are covered with white ash.
- Once the grill is hot, thread the marinated lamb cubes onto the skewers, leaving a little space between each piece to ensure even cooking.
- Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the lamb is nicely browned and cooked to your desired level of doneness. For medium-rare, aim for an internal temperature of 135°F (57°C).
- Once cooked, remove the skewers from the grill and let them rest for a few minutes. This helps the juices redistribute within the meat, making it more tender.
- Serve the Viking Grilled Lamb Kebabs hot, accompanied by your choice of sides such as flatbreads, a fresh salad, or grilled vegetables. Enjoy your meal!
Tips
- Meat Selection: Choose a lamb shoulder with good marbling for maximum flavor and tenderness.
- Marination Magic: While 15 minutes of marinating works, letting the meat sit for 2 hours will intensify the spice profile.
- Skewer Strategy: Leave a small gap between meat cubes to ensure even cooking and beautiful grill marks.
- Temperature Matters: Use a meat thermometer to achieve your perfect doneness - 135°F for medium-rare, 145°F for medium.
- Resting is Crucial: Always let the kebabs rest for 3-5 minutes after grilling to lock in those delicious juices.
- Serving Suggestion: Pair with tzatziki sauce or a Nordic-inspired herb yogurt for an authentic touch.
Nutrition Facts
Calories: 344kcal
Carbohydrates: g
Protein: 24g
Fat: 27g
Saturated Fat: 9g
Cholesterol: 80mg
