Peruvian 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 lamb cubes into uniform pieces, about 2.5 cm each, to ensure even cooking. Peel and quarter the onion, then separate the layers to create individual petals. This will allow the onion to grill evenly alongside the lamb.
2. In a large mixing bowl, combine the lamb cubes with 2 tbsp olive oil and 1 tsp cumin. Toss the lamb thoroughly so each piece is well-coated with the oil and spice, which will help to infuse the meat with flavor and prevent it from sticking to the grill.
3. Thread the lamb cubes and onion petals alternately onto skewers, pressing them together snugly but not too tightly. This arrangement allows the flavors to meld while ensuring that the onions cook at the same rate as the meat.
4. Preheat a grill pan over medium-high heat until it is hot enough that a drop of water sizzles upon contact. Place the skewers on the grill pan, leaving space between them to allow for even heat circulation.
5. Grill the skewers, turning them occasionally, until the lamb is browned on all sides and the onions are slightly charred and tender. The lamb should have a firm texture with a juicy interior, indicating it is cooked through.
6. Once the skewers are grilled to perfection, remove them from the heat. Season the lamb and onions generously with fine sea salt and black pepper to taste, enhancing the natural flavors of the dish.
7. Serve the Peruvian Grilled Skewers immediately, encouraging diners to enjoy the dish while the lamb is still warm and juicy, and the onions retain their sweet, smoky flavor.