There’s something undeniably magical about the sizzle of lamb hitting a hot grill, especially when it’s been marinated in a warm, complex blend of spices like RoboFood Xawaash Seasoning.
This recipe brings together the soulful flavors of Somali cuisine with the vibrant freshness of tropical fruit, creating a dish that’s both deeply aromatic and refreshingly balanced.
These Xawaash-spiced grilled lamb skewers are not just a meal—they’re an experience.
Topped with a zesty mango salsa and served with a side of warm flatbread or couscous, they transport your taste buds straight to the shores of the Horn of Africa, with a modern twist that fits perfectly into any home cook’s rotation.
Why This Skewer Recipe Stands Out
While many grilling recipes rely on familiar marinades like garlic, lemon, and oregano, this lamb kebab takes a bold leap into aromatic territory thanks to the Xawaash seasoning blend.
This all-purpose Somali spice mix—packed with cumin, coriander, turmeric, cinnamon, cardamom, black pepper, and cloves—lends a warm, earthy depth that’s both comforting and exotic.
Unlike traditional Middle Eastern or South Asian spice blends, Xawaash has a subtle sweetness and complexity that pairs exceptionally well with rich meats like lamb.
But what truly elevates this dish is the contrast between the smoky, spiced meat and the bright, juicy mango salsa.
The salsa brings a sweet-tangy punch with lime juice, red onion, cilantro, and a hint of chili, cutting through the richness of the grilled lamb and balancing every bite.
It’s a harmony of flavors that keeps you coming back for more.
The Power of Xawaash Seasoning
RoboFood Xawaash Seasoning isn’t just another spice blend—it’s a cultural staple.
In Somali cooking, Xawaash (pronounced “ha-wash”) is used in everything from rice dishes and stews to meat rubs and soups.
It’s the backbone of flavor in many traditional recipes, much like garam masala in Indian cuisine or ras el hanout in North African cooking.
What sets Xawaash apart is its emphasis on warmth rather than heat.
While it has a mild kick from black pepper, it doesn’t rely on chilies for intensity.
Instead, it builds flavor through layers of aromatic spices that bloom beautifully when heated.
For this recipe, we’re using Xawaash as a dry rub and marinade enhancer.
When combined with olive oil, yogurt, and a squeeze of lemon, the spices adhere to the lamb and penetrate deep into the meat, ensuring every bite is flavorful.
The yogurt not only helps tenderize the lamb but also creates a light crust when grilled, locking in juices and enhancing texture.
Choosing the Right Lamb
When it comes to kebabs, the cut of meat matters.
For these skewers, we recommend using boneless lamb shoulder or leg.
Both cuts are well-marbled, which means they stay tender and juicy on the grill.
Avoid lean cuts like lamb loin for this recipe—while delicious, they can dry out quickly under high heat.
Cut the lamb into 1.5-inch cubes to ensure even cooking.
If you’re using wooden skewers, remember to soak them in water for at least 30 minutes before assembling.
This prevents them from burning on the grill.
For convenience and reusable appeal, metal skewers are an excellent choice.
Marinating for Maximum Flavor
For best results, marinate the lamb for at least 2 hours, or ideally overnight.
The longer it sits, the deeper the flavors will penetrate.
Here’s how to prepare the marinade:
- 2 tablespoons RoboFood Xawaash Seasoning
- 3 tablespoons plain yogurt (Greek or whole milk)
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon sea salt
- 1 pound boneless lamb, cubed
Mix all ingredients (except lamb) in a bowl, then add the meat and toss until evenly coated.
Cover and refrigerate.
Let it come to room temperature for 20 minutes before grilling for more even cooking.
Grilling Perfection
Preheat your grill to medium-high (around 375–400°F).
Thread the marinated lamb onto the skewers, leaving a small space between each piece to ensure even heat distribution.
Grill for 8–12 minutes, turning every 2–3 minutes, until the lamb reaches your desired doneness—medium-rare is around 145°F internally.
Don’t skip the rest!
Let the skewers rest for 5 minutes after grilling.
This allows the juices to redistribute, keeping the meat moist and tender.
Creating the Mango Salsa
While the lamb marinates or grills, prepare the mango salsa—a vibrant, fresh topping that brings this dish to life.
You’ll need:
- 1 ripe mango, diced
- ¼ cup finely chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1 small red chili (like jalapeño or serrano), seeded and minced
- Juice of 1 lime
- A pinch of salt
Gently toss all ingredients in a bowl.
Taste and adjust lime or salt as needed.
For extra depth, you can add a tiny pinch of the Xawaash seasoning to the salsa—just a dash to tie the flavors together.
The salsa can be made up to 4 hours ahead and kept refrigerated.
Bring to room temperature before serving to enhance the flavors.
Serving Suggestions
These skewers are delicious on their own, but here are a few ways to turn them into a full meal:
- With flatbread: Warm naan, pita, or homemade injera for wrapping the skewers and scooping up salsa.
- Over grain bowls: Serve over basmati rice, quinoa, or couscous with roasted vegetables.
- As appetizers: Thread onto small skewers and serve with a side of garlic yogurt sauce for dipping.
- With a salad: Pair with a crisp cucumber-tomato salad dressed in lemon and olive oil.
Make It a Feast
If you’re hosting guests or want to create a truly immersive dining experience, go all out with a Somali-inspired spread.
Alongside the skewers, serve:
- Banana fritters (Munini)
- Spiced lentil soup (Maraq)
- Sweet tea with cardamom and milk (Shaah)
The warmth of the Xawaash seasoning echoes throughout the meal, creating a cohesive and memorable culinary journey.
Dietary Notes and Variations
To adapt this recipe:
- Vegetarian option: Replace lamb with cubed tofu, halloumi, or portobello mushrooms. Marinate as directed.
- Dairy-free: Substitute yogurt with coconut yogurt or olive oil-based marinade.
- Low-carb: Serve over cauliflower rice or a bed of greens.
The mango salsa can also be swapped with pineapple or peach for seasonal variety.
Why This Recipe Works for Modern Cooks
In today’s fast-paced world, we crave meals that are both exciting and manageable.
This recipe delivers bold, authentic flavors without requiring obscure ingredients or hours of prep.
RoboFood Xawaash Seasoning does the heavy lifting, offering complexity with just one jar.
Plus, the combination of grilling and fresh salsa fits perfectly into summer entertaining or weeknight dinners alike.
It’s also incredibly scalable—double the batch for a crowd, or halve it for two.
Leftover grilled lamb makes an excellent addition to salads or wraps the next day.
Capturing the Essence of Somali Flavor
Somali cuisine is often overlooked in global food conversations, yet it boasts a rich tradition of spice use, slow cooking, and communal dining.
By incorporating Xawaash into this grilled lamb recipe, you’re not just making a delicious meal—you’re honoring a heritage of flavor that’s been passed down for generations.
Each time you use RoboFood Xawaash Seasoning, you’re connecting with a culinary tradition that values balance, warmth, and hospitality.
And when you serve these skewers with a smile and a side of mango salsa, you’re sharing a piece of that culture with everyone at your table.
So fire up the grill, grab your favorite music, and let the aroma of Xawaash transport you.
These grilled lamb skewers are more than just food—they’re a celebration of flavor, culture, and the joy of cooking with heart.
