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Eastern European Grilled Skewers 2

Serves 4 to 6 Appetizer meat, Appetizers

Eastern European Grilled Skewers 2

Eastern European Grilled Skewers 2 is a dish that finds its roots around Eastern European home tables. This is not the version you find in restaurants or at street vendors, but rather the kind that is lovingly prepared by home cooks. Salt is judged by hand, and fat is used generously, reflecting the warmth and abundance typical of Eastern European hospitality. It's a dish meant for sharing, a centerpiece that draws friends and family together.

The skewers should deliver a juicy, rich taste from the lamb, enhanced by the warmth of cumin and the sharpness of black pepper. The onion adds a subtle sweetness, while olive oil provides a silky texture that envelops each bite. Hand-salted to perfection, each mouthful is a harmonious blend of savory flavors that speaks of home-cooked comfort and tradition.

Ingredients

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

Method

  1. Begin by preparing the lamb cubes and onion. Cut the onion into quarters, then separate the layers to create pieces large enough to skewer. Ensure the lamb cubes are roughly the same size, about 2-3 cm, to promote even cooking.
  2. In a large mixing bowl, combine the lamb cubes and onion pieces with 2 tablespoons of olive oil. Sprinkle 1 teaspoon of cumin over the mixture, and season generously with fine sea salt and black pepper to taste. Toss everything together until the lamb and onions are well coated with the oil and spices.
  3. Thread the lamb and onion pieces alternately onto metal or soaked wooden skewers, ensuring each skewer is evenly balanced. Press the pieces snugly together to help them cook evenly and retain moisture.
  4. Preheat your grill to a medium-high heat. If using a stovetop grill pan, heat it until a drop of water sizzles and evaporates immediately upon contact. This ensures the skewers will sear properly, locking in juices.
  5. Place the skewers on the grill or grill pan. Cook for about 8-10 minutes, turning occasionally, until the lamb is browned on all sides and cooked to your desired doneness. The lamb should be firm to the touch and have a slightly pink center for medium-rare.
  6. Once cooked, remove the skewers from the grill and let them rest for a few minutes. This allows the juices to redistribute within the meat, enhancing flavor and tenderness.
  7. Finish by sprinkling a final pinch of fine sea salt over the skewers. Serve immediately, ideally with a side of fresh bread or salad, to enjoy the full Eastern European experience.
Cover of Authentic Eastern European Cuisine
From the cookbook

Authentic Eastern European Cuisine

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

Available soon on Amazon…

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