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Peruvian Grilled Skewers 3

Serves 4 to 6 Appetizer meat, Appetizers

Peruvian Grilled Skewers 3

Peruvian Grilled Skewers 3 brings the warmth of home cooking to the table with its simple yet robust flavors. This dish is a staple at Peruvian home tables, where lamb cubes are generously seasoned with cumin, olive oil, and a touch of salt and pepper, creating a savory delight that is both hearty and satisfying.

Typically enjoyed in family settings, these skewers capture the essence of Peruvian home cooking. The lamb, marinated with onion and spices, is grilled to perfection, offering a tender bite with a hint of smokiness. It's a dish that invites sharing, embodying the communal spirit of a Peruvian meal.

Ingredients

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

Method

  1. Begin by preparing all the components. Cut the 600 g of lamb into uniform cubes, roughly 2.5 cm each, to ensure even cooking. Peel and quarter the onion, then separate the layers to create pieces that will grill alongside the lamb.
  2. In a large bowl, combine the lamb cubes with 2 tbsp of olive oil, 1 tsp of cumin, and a generous pinch of fine sea salt and black pepper. Mix thoroughly to ensure each piece of lamb is well-coated with the oil and spices, which will help in building flavor and keeping the meat moist during grilling.
  3. Thread the lamb cubes and onion pieces alternately onto skewers, ensuring they are snug but not too tightly packed. This allows even heat distribution and ensures the lamb and onions cook at the same rate.
  4. Preheat your grill to medium-high heat. Once hot, place the skewers on the grill. Cook the skewers, turning occasionally, until the lamb is browned on all sides and the onions are slightly charred. The lamb should feel firm to the touch and have a juicy interior when cut open.
  5. Remove the skewers from the grill and finish with an additional sprinkle of fine sea salt to taste. Serve immediately, encouraging diners to enjoy the skewers while the lamb is hot and succulent.
Cover of Authentic Peruvian Cuisine
From the cookbook

Authentic Peruvian Cuisine

This recipe is from Authentic Peruvian Cuisine by Yassine Sbiti — the Peruvian volume in the ComidaTime International Cuisines series.

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