Korean Grilled Skewers 2

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 of lamb into uniform cubes, approximately 2.5 cm each, to ensure even cooking. Peel and quarter the onion, then separate the layers to create pieces that will fit well on the skewers. This will help the onion cook at the same rate as the lamb.
2. In a large mixing bowl, combine the lamb cubes and onion pieces with 2 tbsp of olive oil. Add 1 tsp of cumin, and season generously with fine sea salt and black pepper to taste. Toss everything together until the lamb and onion are well-coated with the oil and spices, allowing the flavors to meld.
3. Thread the lamb cubes and onion pieces onto metal skewers, alternating between meat and onion. This ensures that the flavors intermingle during cooking and that the onions help to keep the meat moist.
4. Preheat a grill or grill pan over medium-high heat until hot. Place the skewers on the grill, ensuring they are evenly spaced to allow for proper heat circulation. Cook the skewers, turning occasionally, until the lamb is browned on all sides and cooked to your desired level of doneness. Look for a slight char on the edges and a juicy interior, which indicates the lamb is perfectly cooked.
5. Once the skewers are cooked, remove them from the grill and let them rest for a minute to allow the juices to redistribute. Finish by sprinkling a little more fine sea salt over the top to enhance the flavors. Serve the skewers immediately, encouraging everyone to share and enjoy the dish together as is traditional at a Korean home table.