Cookbook:Middle Eastern Lamb Kabobs

Middle Eastern Lamb Kabobs
Category	Lamb recipes
Difficulty

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Ingredients

• ½ tsp freshly-ground cumin
• ¼ cup red wine vinegar
• ¼ cup olive oil
• 1 tbsp cayenne pepper
• 1 tsp salt
• 1 tsp freshly-ground black pepper
• 1 Tbsp smoked paprika
• 4 cloves garlic, smashed and minced
• 1 pound (450 g) leg of lamb (shank end), cut into 1½ inch cubes

Special equipment

• Soaked bamboo skewers

Procedure

1. Combine all ingredients except lamb in a gallon size zip-top bag. Add lamb cubes and toss to coat; refrigerate overnight to marinate.
2. The next day, drain lamb and discard marinade.
3. Thread 4 lamb cubes onto one skewer. Repeat until all lamb has been skewered.
4. Fire up a charcoal grill for 15 minutes. Add lamb and cook 8 minutes per side for medium rare.
5. Serve warm with couscous.

Notes, tips, and variations

• The vinegar will not turn the lamb into mush as it is not acidic enough to tenderize.