From the grill & main dishes · The home kitchen
Lamb Skewers
Tomato paste gives these lamb skewers a savory coating that caramelizes at the edges. Lemon, garlic and cumin keep the flavors lively without obscuring the lamb. A modest amount of marinade is enough; excess paste can burn before the center of each cube has reached its proper temperature. This is a home-style interpretation of the menu idea, with measured ingredients and a method suited to an ordinary kitchen. It is not Beiruty’s proprietary restaurant formula. Read the complete method before starting, measure the ingredients first, and use the texture and temperature cues alongside the clock. The external guide offers another cook’s perspective; its seasoning and presentation may differ from this version.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Lamb Skewers recipe
- Serves
- 4
- Prep
- 25 min
- Cook
- 15 min
- Rest / chill
- 120 min
- Total
- 160 min
Ingredients
- 700 g boneless lamb leg, trimmed and cut into 3 cm cubes
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 3 garlic cloves, grated
- 1 tsp ground cumin
- 1/2 tsp paprika
- 3/4 tsp fine salt
- 1/2 tsp black pepper
- 180 g long-grain rice, rinsed
- 360 ml water
- 1 tbsp butter
- 1/4 tsp fine salt for rice
Method
Mix tomato paste, oil, lemon juice, garlic, cumin, paprika, salt and pepper. Coat lamb, cover and refrigerate for 2 hours.
Soak wooden skewers for 30 minutes if using. Thread lamb onto eight short skewers, keeping the pieces evenly sized and lightly spaced.
Combine rice, water, butter and rice salt in a saucepan. Bring to a boil, cover and simmer on low for 15 minutes. Remove from heat and rest covered for 10 minutes.
Heat an oiled grill to medium-high. Grill lamb for about 10–15 minutes, turning often so the tomato coating browns without burning. Cook to at least 145°F/63°C and rest for 3 minutes on a clean platter.
Fluff rice and serve with two skewers per portion.
Make it your own.
- Trim thick connective tissue from lamb leg before cubing.
- Tomato paste can scorch, so move skewers to a cooler area as needed.
- Discard marinade that has touched raw lamb.