Cumin and Lemon Lamb Kebabs
Ingredients
- 800 gLamb shoulder (cut into 3cm cubes)
- 1 pcOnion (finely minced)
- 3 pcGarlic (crushed)
- 4 tbspExtra virgin olive oil
- 2 tbspLime juice
- 1 tbspCumin ground
- 1 tbspSweet paprika
- 1 tspHot pepper de la Jamaïque
- 0.5 tspHot pepper en poudre
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspFresh cilantro (chopped)
- 1 tbspSumac
Method
Flame-seared lamb shoulder cubes where the fat has rendered to baste the meat. The bold scent of toasted cumin meets a sharp lemon tang and a hint of chili heat.
- 1
Cut the lamb shoulder into regular 3 cm cubes. Keep the fat pieces, they are essential for keeping the meat juicy during high-heat cooking.
- 2
Finely chop the onion and press the garlic. In a large dish, mix them with olive oil, lemon juice, cumin, paprika, allspice, chili powder, and sumac.
- 3
Add the meat to the marinade. Mix well with your hands so each cube is coated. Cover and let rest in the fridge. The meat will tenderize thanks to the lemon.
- 4
Thread the cubes onto skewers. Do not pack them too tightly: hot air must circulate between the pieces for the Maillard reaction to occur on all sides.
- 5
Preheat your grill to maximum. Salt and pepper at the last moment. Sear the skewers for 2 to 3 minutes per side. The crust should be brown and crispy, the center should remain pink.
Frequently asked questions
How do you get this dish right?
- Only salt just before grilling to prevent the salt from drawing out the juices during the marinating process.
- If using wooden skewers, soak them in water for 30 minutes to prevent them from catching fire on the grill.
How long does this dish keep?
Cooked skewers keep for 2 days in the fridge. Reheat briefly in a pan with a drizzle of oil to avoid drying out the meat.
