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Caribbean Grilled Skewers 3

Serves 4 to 6 Appetizer meat, Appetizers

Caribbean Grilled Skewers 3

Caribbean Grilled Skewers 3 capture the essence of home cooking in the Caribbean, where precision is guided by the cook's intuition rather than strict measurements. Salt is judged by hand, and a generous hand with fat ensures the lamb remains succulent. This dish reflects the family-centric approach to meals, where skewers are laid out for all to share.

Expect a tender bite from the lamb cubes, infused with the warmth of cumin and the subtle sharpness of onion. Olive oil binds these flavors, creating a harmonious blend that is both robust and comforting. A sprinkle of fine sea salt and a crack of black pepper round out the taste, inviting you to savor each morsel.

Ingredients

  • 600 glamb cubes
  • 1onion
  • 2 tbspolive oil
  • 1 tspcumin
  • to tastefine sea salt and black pepper

Method

  1. Begin by cutting the 600 g of lamb into uniform cubes, about 1.5 inches each, ensuring even cooking. Peel and quarter the onion, then separate the layers to create pieces similar in size to the lamb cubes. This helps the onion cook at the same rate as the lamb when skewered.
  2. In a large mixing bowl, combine the lamb cubes and onion pieces. Drizzle with 2 tablespoons of olive oil, ensuring each piece is lightly coated. Sprinkle 1 teaspoon of cumin over the mixture, then season generously with fine sea salt and black pepper to taste. Toss everything together until the lamb and onion are evenly coated with oil and spices.
  3. Thread the lamb and onion pieces alternately onto skewers, pressing them closely together to help retain moisture during grilling. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning.
  4. Preheat your grill to a medium-high heat. Once hot, place the skewers on the grill, ensuring they are spaced out to allow even cooking. Grill the skewers, turning occasionally, until the lamb is cooked through and has a nicely charred exterior, about 10-12 minutes. Look for the lamb to be browned on the outside and juicy on the inside, with the onions slightly caramelized.
  5. Remove the skewers from the grill and let them rest for a few minutes to allow the juices to redistribute within the lamb. Finish with an additional sprinkle of fine sea salt, if desired, to enhance the flavors. Serve the skewers immediately, encouraging everyone to share and enjoy the communal experience typical of Caribbean home cooking.
Cover of Authentic Caribbean Cuisine
From the cookbook

Authentic Caribbean Cuisine

This recipe is from Authentic Caribbean Cuisine by Yassine Sbiti — the Caribbean volume in the ComidaTime International Cuisines series.

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