Cumin and Lemon Lamb Kebabs

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.

• Prep time: 25 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 776
• Protein: 46 g
• Carbs: 12 g
• Fat: 57 g

Ingredients

• 800 g Lamb shoulder ( cut into 3cm cubes )
• 1 piece Onion ( finely minced )
• 3 piece Garlic ( crushed )
• 4 tbsp Extra virgin olive oil
• 2 tbsp Lime juice
• 1 tbsp Cumin ground
• 1 tbsp Sweet paprika
• 1 tsp Hot pepper de la Jamaïque
• 0.5 tsp Hot pepper en poudre optional
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Fresh cilantro ( chopped )
• 1 tbsp Sumac

Instructions

1. Meat cutting

   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. Marinade preparation

   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. Marinating

   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. Skewering

   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. Grilling

   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.

Chef's tips

• 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.

Storage

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.