 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 1 |
|
Ingredients:
2 pounds boneless lamb leg |
1 tablespoon cumin |
1 teaspoon cayenne |
1 teaspoon black peppercorns |
1 teaspoon 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. 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.
3. 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.
|
|