"Tibs" are pan-fried, cubed beef or lamb. I've made this recipe as kebabs before, but I was making a larger amount today and didn't want to fuss with skewers and grilling. We served it with yogurt sauce and a Middle Eastern rice pilaf, and everyone loved it!
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They Call Me Mister Tibbs!
Okay, they don't really call me that. It's the title of a 1970 movie starring Sydney Poitier and Martin Landau, and it's a sequel to "In the Heat of the Night" (1967) starring Poitier and Rod Steiger. But I just can't resist a bad pun. Or a good murder mystery. Which both of these are, look them up sometime.
So today we're making "tibs", with only one "b". Tibs are cubes of beef or lamb, seasoned and fried in a pan. They're the middle ground between ground meat and a steak. If you're cutting them from a large cut like a lamb shoulder, make them the same size that you would use in a stew.
Ingredients You'll Need
- lamb (you could make this with beef too)
- Greek yogurt
- dill (fresh or dried)
- salt
- onion
- garlic
- olive oil
- mint
- sumac
- Aleppo pepper (or other red pepper flakes)
- ground cumin
- ground coriander
- kosher salt
Frequently Asked Questions
What can I substitute for sumac?
There isn't any really good substitute for the tart flavor of sumac. You can try substituting a bit of lemon zest, but it's just not going to be the same. If you're planning to cook a lot of Middle Eastern food, you should add sumac to your spice pantry!
Variations
The easiest way to change this recipe up is to swap in a different protein. Beef would be good, as well as chicken or shrimp. Add some vegetables like zucchini or mushrooms, or leave the meat out for a vegetarian dish. This was originally a kebab recipe so if you think of anything you would use in a kebab, you can make it in a skillet too!
Tibs and Tricks
Yes, that's another bad pun. Sorry, not sorry!
You can make the yogurt sauce the day before and put it in the refrigerator in a covered container overnight.
You can also make the marinade the day before and marinate the lamb overnight. Then all you have to do the next day is cook the meat!
You can mix the lamb, spices, and marinade in a zip lock bag instead of in a bowl. (I prefer to wash a bowl rather than kill another plastic tree!)
Make These Delicious Lamb Tibs!
Make the Yogurt Sauce
Yogurt sauces, like tzatziki or raita, often contain garlic. But in this recipe the meat is already made with garlic and a lot of flavorful spices, We want the sauce to complement the meat, not compete with it, so it uses just dill and a bit of salt.
Mix the yogurt, dill, and spice in a small bowl. Cover with cling wrap and put it in the refrigerator.
We have a lot of these Mr. Lid food storage containers. They have attached lids, and they're great for storing small quantities of food. We mixed the sauce right in the container and put it straight into the refrigerator.
Make the Marinade
Here are the rest of the ingredients: lamb, spices (sumac, Aleppo pepper, cumin, coriander, and salt), mint, garlic, olive oil, and onion.
Put the mint, garlic, onion, olive oil, and 2 tablespoons of water into a blender or food processor. Process until almost smooth.
Marinate the Lamb
Add the spices to the lamb and mix well to coat the meat with the spices. Don't be afraid to get your hands in there and rub the seasonings into the meat!
Pour the marinade into the bowl and mix well. Cover the bowl with cling wrap and put it in the refrigerator for at least 30 minutes. A couple of hours, or even overnight, would be better!
Cook the Lamb
Heat a skillet over medium-high heat. Add the lamb and sauté until it's browned on all sides. Don't overcook, medium rare is best for lamb.
We served this with a rice pilaf. You could also serve this with a salad and pita bread.
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📖 Recipe Card
Spiced Lamb Tibs with Yogurt Sauce
Ingredients
For the Yogurt Sauce
- 1 cup Greek yogurt
- 2 tablespoons fresh dill chopped (or 2 teaspoons dill weed)
- ¼ teaspoon salt
For the Marinade
- ½ large onion coarsely chopped
- ¼ cup extra-virgin olive oil
- 2 cloves garlic finely minced
- 2 tablespoons fresh mint chopped
- 2 tablespoons cool water
For the Lamb
- 1 pound boneless lamb shoulder cut into 1-inch cubes
- 2 teaspoons sumac
- 1 teaspoon Aleppo pepper (or other red pepper flakes)
- ¾ teaspoon ground cumin
- ¾ teaspoon ground coriander
- ½ teaspoon kosher salt
Instructions
Make the Yogurt Sauce
- Mix the yogurt sauce ingredients in a small bowl and set aside.1 cup Greek yogurt, 2 tablespoons fresh dill, ¼ teaspoon salt
Make the Marinade
- Put the onion, olive oil, garlic, mint, and 2 tablespoons of cool water into a blender. Blend until almost smooth.½ large onion, ¼ cup extra-virgin olive oil, 2 cloves garlic, 2 tablespoons fresh mint, 2 tablespoons cool water
Marinate the Lamb
- Put the lamb in a large bowl. Add the sumac, Aleppo pepper, coriander, cumin, and salt and rub the spices into the lamb to coat it thoroughly.1 pound boneless lamb shoulder, 2 teaspoons sumac, 1 teaspoon Aleppo pepper, ¾ teaspoon ground cumin, ¾ teaspoon ground coriander, ½ teaspoon kosher salt
- Pour the marinade over the lamb and mix well to coat the pieces. Cover the bowl with cling wrap and refrigerate for at least 30 minutes.
Cook the Lamb
- Add the lamb to a skillet over medium-high heat. Sauté for about 5 minutes until the lamb is browned and medium-rare. (See note below,)
Nutrition Estimate
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