Indonesian Grilled Skewers 3

Ingredients

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

Method

1. Start by preparing the ingredients. Peel and finely chop 1 onion, ensuring the pieces are small enough to blend well with the lamb cubes. Cut the 600 g of lamb into uniform cubes, about 2 cm each, to ensure even cooking. This preparation step is crucial for consistent flavor and texture in the final dish.
2. In a large mixing bowl, combine the lamb cubes with the chopped onion. Drizzle 2 tbsp of olive oil over the mixture. Add 1 tsp of cumin, and season with fine sea salt and black pepper to taste. Mix thoroughly with your hands to ensure the lamb is evenly coated with the spices and oil, which will help build a robust flavor profile.
3. Thread the seasoned lamb cubes onto skewers, leaving a small gap between each piece to allow for even cooking. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning. This step is important for achieving a nice char without overcooking the meat.
4. Preheat your grill or grill pan over medium-high heat. Once hot, place the skewers on the grill. Cook the lamb skewers for about 10-12 minutes, turning occasionally, until the lamb is browned on all sides and cooked to your desired doneness. The lamb should be juicy and slightly pink in the center for optimal tenderness.
5. Once cooked, remove the skewers from the grill and let them rest for a few minutes. This resting period allows the juices to redistribute within the meat, enhancing its flavor and tenderness. Finish with an additional sprinkle of fine sea salt to taste before serving. Arrange the skewers on a platter and serve immediately, encouraging a communal dining experience.