Project Description


Emirati Grilled Meat


  • Lamb leg
  • 2 onions
  • 4 garlic cloves, crushed
  • 1 teaspoon mixed spices
  • ½ teaspoon turmeric
  • ½ teaspoon cumin powder
  • Salt


  • Wash the lamb leg and with a boning or paring knife, cut between the muscle until they reaching the bone.
  • Chop the onions, peel the garlic and crush them, mix and season with a pinch of salt.
  • Mix the onions, garlic, salt, spices, cumin, and turmeric and put them into the cuts that you made in the lamb leg earlier.
  • Wrap the lamb leg with aluminum foil and grill for 2-3 hours.
  • Once the lamb is done, remove the foil to allow the meat to roast.
  • Served with saffron rice, nuts, onion slices, sumac, and parsley with a side of yogurt salad.