Snack · American · 15 min
Pan-Seared American Lamb Skewers with Aleppo-Sumac Dust
- Calories
- 215
- Protein
- 5g
- Carbs
- 28g
- Fat
- 7g
Ingredients
- 22.7 g ground lamb
- 10 g garlic
- 15 g shallot
- 1 tsp extra-virgin olive oil
- 258.3 g green bell pepper
- 110 g grape tomatoes
- 6 g Aleppo pepper
- 2 g ground sumac
- 0.25 tsp salt
Method
- 01In a small mixing bowl, combine the ground lamb with the minced garlic, minced shallots, salt, and half of the Aleppo pepper (3 g). Gently work the mixture just until combined, being careful not to overwork the meat to keep it tender. Shape tightly onto small skewers or into small kebabs.
- 02Heat the olive oil in a heavy-bottomed cast iron skillet over medium-high heat. Add the lamb skewers and sear for 3–4 minutes per side, ensuring the internal temperature reaches at least 160°F (71°C) for safe consumption.
- 03While the lamb cooks, quarter the grape tomatoes and slice the green bell peppers into bite-sized strips. Add the vegetables to the same skillet for the last 2 minutes of cooking, allowing them to blister slightly in the pan juices.
- 04Remove from heat. Arrange the skewers on a warm plate and scatter the charred vegetables around them.
- 05Finish by dusting generously with the remaining 3 g of Aleppo pepper and the ground sumac. Serve immediately.
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