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It's \"more snack than a meal\" she wrote along with the recipe, but her suggestion is to fill the table with an array of toppings and condiments to round it all out.

Roman tweaked the recipe for \"GMA\" and swapped out chicken and pork for the lamb.

\"PHOTO:
ABC News
PHOTO: Alison Roman prepared her lamb skewers on "GMA" ahead of the 4th of July.
>

\"I'm a bigger fan of the dry rub or the spice rub as opposed to a marinade because when you're grilling you don't want to add any extra moisture,\" Roman advised.

\"PHOTO:
ABC News
PHOTO: Chicken and pork seasoned with a dry rub and skewered to be put on the grill.
>

Check out the full recipe below to create this easy dish at home.

Spiced Lamb Skewers With Lemony Onions

Yield: 4 to 6 servings
Time: 25 minutes

\"PHOTO:
Michael Graydon, Nikole Herriott, New York Times Cooking
PHOTO: Alison Roman's spiced lamb skewers with lemony onions.
>

Ingredients:

1 1/2 to 2 pounds boneless lamb leg or shoulder, excess fat trimmed, meat cut into 1 1/2-inch pieces

Kosher salt and black pepper

1 tablespoon plus 1 teaspoon ground cumin

2 teaspoons ground turmeric

1 small red onion, thinly sliced

1 teaspoon ground sumac (optional)

5 tablespoons fresh lemon or lime juice

1 cup full-fat Greek yogurt

Olive oil, for drizzling

1 cup cilantro, tender leaves and stems1/2 cup pitted black olives, finely chopped

Lavash, pita or flatbread, for serving

Pickled cabbage, cucumbers, peppers or a mix, for serving

Directions:

Season lamb with salt and pepper. Add cumin and turmeric and toss to coat. (This can be done up to 24 hours ahead, if you like.)

If you’re using a charcoal grill, build the fire so it’s screaming hot. This lamb is to be cooked hot and fast so it can stay nicely medium-rare, so the hotter the better. If you’re using a gas grill, set it on high. Bring a clean platter, cutting board or baking dish out to the grill for the skewers to rest in after cooking.

Combine onion, sumac (if using) and 3 tablespoons lemon juice; season with salt and pepper and toss to combine. Set aside.

Combine yogurt and remaining two tablespoons lemon juice; season with salt and pepper. Set aside.

Skewer the lamb onto wooden or metal skewers, two to four pieces per skewer.

Once the grill is hot, cook the skewers on all sides until deeply browned and lightly charred all over, two to three minutes per side (less time for smaller pieces), moving the skewers around as needed to prevent excessive flare-ups. (If you’ve trimmed most of the fat away from the lamb, the flare-ups shouldn’t be too bad.)

Transfer the skewers to the platter, cutting board or baking dish to rest for a few minutes and drizzle with olive oil. Serve with the dressed onions, lemony yogurt, cilantro, olives, lavash and any pickled vegetables or peppers you like.

Reprinted with permission courtesy of NYT Cooking.

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