ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Charmoula Lamb

Yield Makes 4 servings

Ingredients

  • 1/3 cup olive oil
  • 1/3 cup chopped cilantro
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon ground cumin
  • 1 tablespoon sweet Hungarian paprika or regular paprika
  • 2 tablespoons minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound boned leg of lamb cut into 1 1/2-in. chunks

How to Make It

  1. In a bowl, combine olive oil, cilantro, fresh lemon juice, cumin, paprika, garlic, salt, and pepper.

  2. Add lamb to marinade and chill at least 1 hour and up to 1 day, then thread meat on metal or wooden skewers (soak these at least 30 minutes).

  3. Prepare a hot charcoal or gas grill. Grill lamb, turning once, 8 to 10 minutes for medium-rare (cut to test).