Eastern European Grilled Skewers

Ingredients

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

Method

1. Start by preparing all components for the skewers. Cut the 600 g of lamb into uniform cubes, approximately 2.5 cm each, to ensure even cooking. Peel and cut the onion into similar-sized chunks. 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 2 tbsp of olive oil over them, ensuring they are well-coated. Sprinkle 1 tsp of cumin over the mixture, and season generously with fine sea salt and black pepper to taste. Toss everything together with your hands or a spoon, making sure the spices and oil are evenly distributed.
3. Thread the lamb and onion pieces alternately onto metal or soaked wooden skewers. Make sure to leave a little space between each piece to allow heat to circulate evenly during cooking. This will help achieve a nice char on the meat and onions.
4. Preheat your grill to medium-high heat. If using a stovetop grill pan, heat it over medium-high until it is hot but not smoking. Place the skewers on the grill or pan, ensuring they are not overcrowded, which allows for even cooking and prevents steaming.
5. Grill the skewers, turning occasionally, until the lamb is cooked through and has a nice char on the outside. The lamb should be juicy and slightly pink in the center, while the onions should be tender and caramelized. This typically takes about 8-10 minutes, depending on the heat and thickness of the meat.
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, ensuring each bite is flavorful and moist.
7. Finish by adjusting the seasoning with additional fine sea salt and black pepper if needed. Serve the skewers immediately while they are hot, encouraging everyone to share and enjoy the communal experience typical of Eastern European dining.