Turkmen Lamb Shashlik with Tomato Salad

Ingredients

• 1 1/2 lb boneless lamb leg, cut into 1-inch pieces
• 1 small onion, grated
• 2 tbsp lemon juice
• 2 tbsp olive oil, divided
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp kosher salt
• 3 tomatoes, cut into wedges
• 1 English cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/2 cup chopped cilantro and parsley
• 4 flatbreads, warmed
• Black pepper

Steps

1. Toss lamb with grated onion, lemon juice, 1 tablespoon oil, cumin, coriander, salt and pepper; marinate 15 minutes.
2. Thread lamb onto metal or soaked wooden skewers. Heat a grill or grill pan to medium-high.
3. Grill lamb, turning often, until charred at the edges and it reaches 145°F for medium with a 3-minute rest, 8 to 10 minutes.
4. Toss tomatoes, cucumber, red onion and herbs with remaining olive oil, salt and pepper.
5. Rest lamb, then slide it off the skewers onto a serving platter.
6. Serve lamb with tomato salad and warm flatbread.

Allergen note: Contains wheat if served with standard flatbread.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.