West African Grilled Skewers 2

Ingredients

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

Method

1. Begin by preparing the lamb cubes and onion. Cut the 600 g of lamb into uniform cubes, about 2.5 cm each, to ensure even cooking. Peel and finely chop the onion, as this will be used to infuse flavor into the meat.
2. In a large mixing bowl, combine the lamb cubes with 2 tbsp of olive oil, 1 tsp of cumin, and the chopped onion. Mix thoroughly to ensure the lamb is evenly coated with the oil and spices. This step is crucial for building flavor, as the oil helps the spices adhere to the meat.
3. Season the mixture with fine sea salt and black pepper to taste. Use your hands to gently massage the seasoning into the lamb, ensuring every piece is well-seasoned. This step enhances the natural flavors of the lamb and the spices.
4. Thread the seasoned lamb cubes onto skewers, leaving a small gap between each piece to allow for even cooking. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning.
5. Preheat your grill to a medium-high heat. Place the skewers on the grill, ensuring they are not overcrowded to allow for proper heat circulation. Grill the skewers, turning occasionally, until the lamb is browned on all sides and cooked to your desired doneness. Look for a rich, golden-brown crust on the lamb as a cue for doneness.
6. Once cooked, 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, enhancing its tenderness and flavor.
7. Finish by adjusting the seasoning with additional salt if needed. Serve the skewers immediately, allowing everyone at the table to enjoy them while they are hot and flavorful.