Lamb Pincho

Grilled lamb cubes with rendered fat nourishing a tender pink center. A sharp vinegar kick followed by the deep warmth of smoked paprika.

• Prep time: 35 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 767
• Protein: 46 g
• Carbs: 9 g
• Fat: 57 g

Ingredients

• 800 g Lamb shoulder ( cut into 2cm cubes )
• 3 piece Garlic ( finely minced )
• 2 tbsp Smoked paprika
• 1 tbsp Cumin ground
• 1 tbsp Oregano
• 1 tsp Hot pepper d'Espelette
• 2 tbsp Red wine vinegar
• 4 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 8 piece Skewers ( soaked in water if wooden )

Instructions

1. Trim and cut

   Cut the lamb shoulder into even 2 cm cubes. Remove hard fat but keep the intramuscular fat to keep the meat moist during cooking.

2. Prepare the marinade

   In a bowl, mix minced garlic, smoked paprika, cumin, oregano, and Espelette pepper. Add vinegar and olive oil until you get a dark red paste.

3. Marinate

   Thoroughly coat the meat cubes with the marinade. Let rest in the cold. The vinegar's acidity will start breaking down fibers to tenderize them.

4. Skewering

   Thread the cubes onto the skewers. Do not pack them too tightly so the grill heat can sear all sides evenly.

5. Searing

   Heat a plancha or grill until smoking. Sear the skewers on high heat. The meat should be charred and crispy on the outside while remaining supple to the touch.

Chef's tips

• If using wooden skewers, soak them in water for 30 minutes before threading to prevent them from burning.
• Don't overcook the lamb; it should remain slightly pink in the center to stay juicy.

Storage

Raw marinated meat keeps for 24h in the fridge. Once cooked, eat immediately as reheated lamb becomes dry.