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Lamb: Spicy Cumin Kebabs

Source of Recipe

Baker's Dozen


List of Ingredients

2 pounds boneless lamb leg

1 tablespoon cumin
1 teaspoon cayenne
1 teaspoon black peppercorns
1 teaspoon salt or more to taste


Recipe

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, 1/2-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.