Korean Grilled Skewers

Ingredients

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

Method

1. Begin by cutting the 600 g of lamb into even cubes, approximately 2.5 cm each, to ensure they cook uniformly. Peel and cut the onion into thick wedges, about the same size as the lamb cubes. This will help the onion cook at the same rate as the meat when skewered.
2. In a large mixing bowl, combine the lamb cubes and onion wedges. Drizzle 2 tbsp of olive oil over them, ensuring each piece is well-coated. Sprinkle 1 tsp of cumin over the mixture, then season generously with fine sea salt and black pepper to taste. Use your hands to mix everything thoroughly, ensuring the spices and oil are evenly distributed.
3. Thread the lamb and onion pieces alternately onto metal or soaked wooden skewers. This alternating pattern ensures that the flavors meld as they cook, with the onion's moisture preventing the lamb from drying out.
4. Preheat your grill to medium-high heat. If using a stovetop grill pan, place it over medium-high heat until it is hot enough that a drop of water sizzles on contact.
5. Place the skewers on the grill or grill pan, leaving a bit of space between each skewer to allow for even cooking. Cook for about 10-12 minutes, turning occasionally, until the lamb is browned on the outside and slightly pink in the center. The onions should be tender and have a slight char.
6. Remove the skewers from the grill and let them rest for a minute on a serving platter. This brief rest allows the juices to redistribute within the lamb, ensuring each bite is juicy and flavorful. Finish with an additional sprinkle of fine sea salt to taste before serving.