Entree: Oman – مشكاك ➤ Mishkāk (Grilled marinated skewered meat seasoned with warm Middle Eastern spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 2 hrs

Total 2 hrs 15 min

Ingredients

- 1.5 lb (680 g) boneless lamb leg, trimmed and cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) lemon juice
- 3 cloves garlic, minced
- 1 tsp (5 ml) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground turmeric
- 1/2 tsp (1 g) ground cardamom
- 1/2 tsp (2 g) ground black pepper
- 1 1/2 tsp (9 g) kosher salt
- 1/2 tsp (1 g) ground cinnamon
- 1 tbsp (15 ml) white vinegar
- 1 tbsp (15 ml) honey or date syrup (optional)
- 2 tbsp (8 g) chopped fresh cilantro
- 8–10 wooden skewers, soaked in water 30 minutes
- Lemon wedges and flatbread or rice for serving

Instructions

1. In a large bowl combine olive oil, lemon juice, minced garlic, cumin, coriander, turmeric, cardamom, black pepper, salt, cinnamon, vinegar, and honey if using; whisk until smooth.
2. Add the lamb cubes and chopped cilantro to the marinade; toss to coat thoroughly. Cover and refrigerate at least 2 hours, preferably overnight for deeper flavor.
3. Preheat a grill or grill pan to medium-high heat and lightly oil the grates. Thread marinated lamb onto soaked skewers, leaving a little space between pieces for even cooking.
4. Grill the skewers 8–12 minutes, turning every 2–3 minutes, until charred at the edges and cooked to desired doneness (internal temp ~145°F/63°C for medium-rare to medium).
5. Remove from the grill and let rest 5 minutes on a warm plate. Squeeze lemon wedges over the skewers.
6. Serve hot with flatbread or rice and a simple salad or chutney.