Spiced Grilled Lamb with Yogurt Sauce — Lamb Tikka Iraqi Platter
Iraqi grilled lamb tikka marinated with baharat and sumac, served over warm samoon bread with a tomato-cucumber salad and a creamy garlic-yogurt sauce.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak four wooden skewers in cold water 10 minutes. Whisk 120g yogurt with baharat, sumac, cumin, pepper, 4 minced garlic cloves, 25ml oil, and 1.5 tsp salt; add lamb cubes, coat, rest 10 minutes. Toss yellow onion and bell pepper with oil and salt. Whisk remaining 60g yogurt with 2 minced garlic cloves, 15ml oil, and 0.5 tsp salt for yogurt sauce; chill. Toss tomato, cucumber, red onion, parsley, oil, lemon juice, and 1 tsp sumac for salad.
Grill
Heat grill pan over medium-high 3 minutes until strong heat radiates. Thread lamb onto two skewers and vegetables onto the other two. Grill 8 to 10 minutes, turning every 2 minutes, until lamb is deeply charred with pink center and vegetables are softened with crisp edges.
Rest
Remove skewers from heat, rest 3 minutes. While resting, warm oiled samoon on the cooler grill edge 30 seconds per side until pliable.
Plate
Lay samoon on each plate, slide lamb and vegetables off skewers onto bread, fan salad alongside, spoon garlic-yogurt sauce to one side, finish with lemon wedge.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.