Spicy Cumin Kebabs
Serves: 2
Carter Wolf
1 January 1970
Based on User reviews:
49
Spice
44
Sweetness
53
Sourness
35
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
910 g
Lamb (boneless leg)1 tbsp
Cumin1 tsp
Cayenne1 tsp
Black Peppercorn1 tsp
Salt (or more to taste)Directions:
1
You will need a charcoal or gas grill, 12 to 15 small bamboo or metal skewers, and a spice grinder or mortar and pestle
2
Preheat grill
3
If using bamboo skewers, soak in water for 30 minutes
4
Remove excess fat from the meat
5
Cut lamb into small chunks, 1/2-inch across or less
6
Thread them onto skewers, without packing them too tightly together
7
Grind or pound together the cumin, cayenne, and black pepper to a blended powder
8
Using your hands, rub spice mixture onto the skewered meat
9
Grill lamb for 5 to 8 minutes over hot coals
10
Halfway through the cooking, sprinkle the kebabs with a little salt