NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- ground cumin, freshly ground1/2 tsp
- red wine vinegar1/4 cup
- olive oil1/4 cup
- cayenne pepper1 tbsp
- salt1 tsp
- black pepper, freshly ground1 tsp
- smoked paprika1 tbsp
- garlic, smashed and minced4 clove
- lamb leg, 450 g; shank end; cut into 1½ inch cubes1 lb
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Combine all ingredients except lamb in a gallon size zip-top bag. Add lamb cubes and toss to coat; refrigerate overnight to marinate.
The next day, drain lamb and discard marinade.
Thread 4 lamb cubes onto one skewer. Repeat until all lamb has been skewered.
Fire up a charcoal grill for 15 minutes. Add lamb and cook 8 minutes per side for medium rare.
Serve warm with couscous.
Region evidence: place name in title — Title: “Middle Eastern” in “Middle Eastern Lamb Kabobs”
