Colombian Grilled Skewers 3

Ingredients

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

Method

1. Start by cutting the 600 g lamb cubes into uniform pieces, roughly 2.5 cm each. This ensures even cooking. Peel and cut the onion into similar-sized chunks to match the lamb cubes. This will help 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 tbsp olive oil, ensuring each piece is lightly coated. Add 1 tsp cumin, and season with fine sea salt and black pepper to taste. Toss everything together until the lamb and onions are evenly coated with the oil and spices, which will enhance the flavor during grilling.
3. Thread the lamb and onion pieces alternately onto metal or soaked wooden skewers. Make sure the pieces are snug but not too tight, allowing heat to circulate evenly around each piece.
4. Preheat your grill to a medium-high setting. If using a stovetop grill pan, heat it over medium-high heat until it's hot but not smoking. This will provide a good sear on the meat, locking in the juices.
5. Place the skewers on the grill or grill pan. Cook, turning occasionally, until the lamb is browned on all sides and the onions are slightly charred, about 8-10 minutes. The lamb should feel firm to the touch and have a slight pink center when cut open, indicating it's cooked to medium.
6. Once the skewers are cooked, remove them from the grill and let them rest for a couple of minutes. This resting period allows the juices to redistribute within the meat, keeping it moist.
7. Finish by sprinkling a little more fine sea salt over the skewers if needed, adjusting to taste. Serve the skewers immediately, inviting everyone to share and enjoy the flavors of Colombian home cooking.