Grilled Lamb Tibs with Rosemary and Garlic

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender cubes of lamb marinated with garlic, rosemary, and Ethiopian spices, then grilled to juicy perfection for a traditional Ethiopian-inspired dish. This Ethiopian-inspired lamb recipe, ready in about 30 minutes, pairs lamb leg, cut into 1-inch cubes, garlic cloves, minced, fresh rosemary, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Ethiopian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1.5 pounds cubed lamb leg, 4 minced garlic cloves, 2 tablespoons chopped fresh rosemary, 1 tablespoon berbere spice blend, 3 tablespoons olive oil, 2 tablespoons lemon juice, 1.5 teaspoons salt, and 1 teaspoon black pepper. Toss well to coat. Cover and marinate in the refrigerator for at least 2 hours or overnight.
  2. Step 2: Preheat a grill or grill pan to medium-high heat (around 400°F). Thread lamb cubes onto skewers, alternating with 1 medium sliced yellow onion rings.
  3. Step 3: Grill the skewers for 10-12 minutes, turning every 3-4 minutes, until the lamb is browned on the outside and cooked to medium-rare or desired doneness.
  4. Step 4: Remove from grill and let rest for 5 minutes. Serve hot with injera or flatbread alongside fresh salad or cooked greens.

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