Thai Grilled Skewers

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, roughly 2.5 cm each, to ensure even cooking. Peel and finely chop the onion, which will help infuse the lamb with flavor during marination. In a large mixing bowl, combine the lamb cubes, chopped onion, 2 tbsp of olive oil, and 1 tsp of cumin. Mix well until the lamb is thoroughly coated with the spices and oil, which will enhance the flavor and tenderness of the meat.
2. Season the marinated lamb with fine sea salt and black pepper to taste. Use your hands to gently massage the seasoning into the meat, ensuring even distribution. This step is crucial as it allows the salt to penetrate the meat, enhancing its natural flavors.
3. Thread the seasoned lamb cubes onto skewers, leaving a small gap between each piece to allow even heat distribution. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning during grilling.
4. Preheat your grill to medium-high heat. Once hot, place the skewers on the grill, ensuring they are not overcrowded. Grill the skewers for about 3-4 minutes on each side. Look for a nice char on the outside of the lamb, which indicates caramelization and flavor development.
5. Check for doneness by cutting into one of the larger pieces of lamb; it should be slightly pink in the center for medium-rare. If you prefer it more cooked, continue grilling for another minute or two, but avoid overcooking to maintain juiciness.
6. Once the lamb is cooked to your liking, 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, ensuring each bite is succulent.
7. Finish by adjusting the seasoning with additional fine sea salt if needed. Serve the skewers immediately while they are still warm, encouraging a communal dining experience typical of Thai home cooking.