Grilled Sumac-Spiced Lamb Skewers with Lemon-Tahini Drizzle
Tender lamb cubes marinated in tangy sumac and lemon zest, grilled to perfection and finished with a creamy tahini sauce. This mediterranean-inspired grilling ready in about 45 minutes pairs pound lamb shoulder, tablespoon sumac, tablespoons olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 1 pound lamb shoulder
- 1 tablespoon sumac
- 2 tablespoons olive oil
- 2 cloves, minced garlic
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon water
Instructions
- Step 1: In a bowl, combine 1 tablespoon sumac, 2 tablespoons olive oil, 2 minced garlic cloves, 1 teaspoon lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add 1 pound lamb shoulder cubes and toss to coat evenly; marinate for at least 30 minutes.
- Step 2: Thread lamb cubes onto soaked wooden skewers, leaving space between pieces. Grill over medium-high heat for 8-10 minutes, turning occasionally, until browned and cooked through.
- Step 3: Whisk 2 tablespoons tahini, 1 tablespoon lemon juice, and 1 teaspoon water until smooth. Drizzle over grilled lamb just before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Sumac-Spiced Lamb Skewers with Lemon-Tahini Drizzle take to make?
Total time is about 45 minutes (35 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Sumac-Spiced Lamb Skewers with Lemon-Tahini Drizzle?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pound lamb shoulder from drying out.
Can I substitute ingredients in Grilled Sumac-Spiced Lamb Skewers with Lemon-Tahini Drizzle?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Sumac-Spiced Lamb Skewers with Lemon-Tahini Drizzle for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Sumac-Spiced Lamb Skewers with Lemon-Tahini Drizzle?
Mediterranean grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The sumac really elevated the lamb—perfect for summer grilling! My kids asked for seconds.
- ★★★★★
Loved how the lemon-tahini cut through the richness. Made it for date night and it was a hit!
- ★★★★☆
Flavorful, but the sumac made it slightly too tart for my family's taste. Would reduce next time.
