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5 minutes
245 minutes
- 1 medium onion, quartered
- 0.25 cup vegetable oil
- 4 cloves garlic
- 4 tablespoons lemon juice
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- 1 tablespoon kosher salt
- 1 teaspoon cumin
- 1 dash Worcestershire sauce
- 1 pound boneless lamb shoulder, cut into 1-inch cubes
- Combine onion, vegetable oil, garlic, lemon juice, oregano, paprika, salt, cumin, and Worcestershire sauce in a blender and blend until smooth and creamy to create the marinade.
- Place the lamb cubes in a spacious resealable bag and evenly coat them with the marinade. Chill in the refrigerator for at least 4 hours, preferably overnight.
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