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Chef Alessa’s Signature Spice Rub Recipe


Lamb skewers   


  • 16 ounces of Lamb sirloin or boneless lamb shoulder (cut into chunks)
  • 8 grams extra virgin olive oil
  • 10 grams phantom creek spice rub
  • 1 gram kosher salt
  • 1 gram ground black pepper


  1. Slice lamb into chunks, place in a dish and rub with 1 tablespoon oil. Mix kosher salt, ground black pepper, and phantom creek spice rub together and rub over meat. Cover and set aside for 4 hours in the fridge. Place 12 8-inch bamboo skewers in water.
  • Preheat grill to 350f. Drain the lamb, shaking off the excess marinade. Thread the lamb onto 4 long skewers, leaving a bit of room between the cubes. Brush the lamb with the oil and grill over high heat, turning occasionally, until lightly charred, about 5 minutes for medium-rare meat.
  • Serve with your favorite side