Paleo Emirati Spiced Lamb Skewers with Coconut Yogurt Dip

Ingredients

• about 450 g Lamb leg, cut into 1-inch cubes
• 2 tbsp Ghee, melted
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 1/2 tsp Turmeric powder
• 1/4 tsp Cinnamon powder
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper
• 1 cup Full-fat coconut yogurt
• 2 tbsp Fresh mint, chopped
• 1 tbsp Lemon juice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, whisk together the 2 tablespoons of melted ghee, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of turmeric powder, 1/4 teaspoon of cinnamon powder, 1/2 teaspoon of sea salt, and 1/4 teaspoon of black pepper until well combined.
2. 2Add the about 450 g of lamb leg, cut into 2.54 cm cubes, to the bowl with the marinade. Toss the lamb cubes thoroughly to ensure they are evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours.
3. 3While the lamb is marinating, prepare the coconut yogurt dip. In a small bowl, combine the 1 cup of full-fat coconut yogurt, 2 tablespoons of chopped fresh mint, and 1 tablespoon of lemon juice. Stir until everything is well mixed, then cover and refrigerate the dip.
4. 4Preheat your grill to medium-high heat. This is approximately 204.4-232.2°C (200-230°C).
5. 5Once the lamb has finished marinating, thread the marinated 2.54 cm lamb cubes onto skewers. Aim for an even distribution of cubes on each skewer.
6. 6Place the skewers on the preheated grill. Cook for 8 to 12 minutes, turning the skewers occasionally, until the lamb is cooked through and has a nice browned exterior. For medium-rare lamb, aim for an internal temperature of 57°C; for medium, 63°C; and for well-done, 71°C.
7. 7Remove the lamb skewers from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, making the lamb more tender.
8. 8Serve the grilled lamb skewers immediately with the chilled coconut yogurt dip on the side.

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