Spicy cumin kebabs

Yield: 4 servings

Measure Ingredient
2 pounds Boneless lamb leg
1 tablespoon Cumin
1 teaspoon Cayenne
1 teaspoon Black peppercorns
1 teaspoon Salt, or more to taste

You will need a charcoal or gas grill, 12 to 15 small bamboo or metal skewers, and a spice grinder or mortar and pestle.

Preheat grill. If using bamboo skewers, soak in water for 30 minutes.

Remove excess fat from the meat. Cut lamb into small chunks, ½-inch across or less. Thread them onto skewers, without packing them too tightly together.

Grind or pound together the cumin, cayenne, and black pepper to a blended powder. Using your hands, rub spice mixture onto the skewered meat. Grill lamb for 5 to 8 minutes over hot coals. Halfway through the cooking, sprinkle the kebabs with a little salt.


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