Spanish Cumin-Paprika Lamb Skewers with Garlic Yogurt

By Sprig Originals ✓ · cooked up in Sprig

Cubes of lamb shoulder soak in a smoky paste of cumin, sweet and hot pimentón, garlic and sherry vinegar, then char fast under the broiler or on a ripping-hot grill pan. A cold lemony garlic yogurt cuts the richness, and everything comes together in under an hour of hands-on work — the kind of tapas-bar plate that tastes like it took all day.

Ingredients

• 2 lb boneless lamb shoulder, trimmed and cut into 1 1/4-inch cubes
• 3 tbsp extra-virgin olive oil
• 4 cloves garlic, finely grated
• 2 tsp ground cumin
• 2 tsp sweet smoked paprika (pimentón dulce)
• 1/2 tsp hot smoked paprika (pimentón picante), or 1/4 tsp cayenne
• 1 tsp dried oregano
• 1 tbsp sherry vinegar
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp finely grated lemon zest

• 1 cup whole-milk Greek yogurt
• 1 clove garlic, grated to a paste
• 1 tbsp lemon juice
• 1 tbsp extra-virgin olive oil
• 1/4 tsp kosher salt
• 1 tbsp chopped fresh mint or flat-leaf parsley

• 1 lemon, cut into wedges
• 1 tbsp chopped flat-leaf parsley
• 1 pinch flaky sea salt
• 8 metal or bamboo skewers (about 8–10 inches)

Instructions

1. In a large bowl, whisk together the olive oil, grated garlic, cumin, sweet and hot smoked paprika, oregano, sherry vinegar, 1 1/2 tsp kosher salt, black pepper and lemon zest into a loose paste.
2. Add the lamb cubes and toss with your hands until every piece is coated. Cover and refrigerate at least 1 hour and up to 12 hours; for the best texture, pull the bowl out 30 minutes before cooking so the meat comes closer to room temperature.
3. If using bamboo skewers, soak them in water for 20 minutes. Make the yogurt: stir together the Greek yogurt, garlic paste, lemon juice, 1 tbsp olive oil, 1/4 tsp salt and the mint. Refrigerate until serving — it improves after 15 minutes.
4. Thread 4 to 5 lamb cubes onto each skewer, leaving a scant 1/4 inch between pieces so the heat can reach all sides. Don't pack them tight, and scrape any excess marinade off the surface so it chars instead of burns.
5. Broiler method: position an oven rack 5 to 6 inches from the broiler element and preheat the broiler on high for 5 minutes. Arrange the skewers on a foil-lined rimmed baking sheet fitted with a wire rack. Broil 5 minutes, flip, and broil 4 to 6 minutes more, until deeply spotted and browned and the centers register 130–135°F for medium (medium is ideal for shoulder).
6. Grill pan method: heat a cast-iron grill pan over medium-high for 4 to 5 minutes until a drop of water skitters. Lay the skewers down and cook undisturbed 3 minutes per side, turning through all four sides, 10 to 12 minutes total, until charred outside and 130–135°F inside. Work in two batches rather than crowding the pan.
7. Transfer the skewers to a warm platter, tent loosely with foil and rest 5 minutes — the juices redistribute and the meat gains a few degrees.
8. Sprinkle with parsley and flaky salt. Serve with the garlic yogurt spooned onto the plate or in a bowl for dipping, plus lemon wedges to squeeze over at the table.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

One-Skillet Blackened Cajun Chicken Pasta

One-Pot Chicken Creole

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Are you this recipe's original author or publisher? Report a problem