Middle Eastern Lamb Kabobs

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
Middle Eastern Lamb Kabobs

Photo: Famartin / Wikimedia Commons / CC BY-SA 4.0

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.