West African Grilled Skewers 3

Ingredients

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

Method

1. Start by preparing the lamb cubes. Pat them dry with paper towels to remove any excess moisture, which helps them brown better during grilling. Cut the onion into bite-sized pieces, similar in size to the lamb cubes, to ensure even cooking.
2. In a large mixing bowl, combine the lamb cubes and onion pieces. Drizzle with 2 tablespoons of olive oil, ensuring each piece is lightly coated. Sprinkle 1 teaspoon of cumin over the mixture, then season generously with fine sea salt and black pepper to taste. Toss everything together with your hands or a large spoon to evenly distribute the spices and oil.
3. Thread the lamb and onion pieces onto skewers, alternating between the two to create a balanced flavor profile. Leave a small gap between each piece on the skewer to allow for even heat distribution during grilling.
4. Preheat your grill to a medium-high heat. If using a charcoal grill, ensure the coals are white-hot and evenly spread. Place the skewers on the grill, directly over the heat source.
5. Grill the skewers, turning occasionally, until the lamb is cooked to your desired level of doneness. Look for a nicely charred exterior with a juicy, tender interior. The onions should be slightly caramelized and soft. This typically takes about 10-12 minutes, but focus on the color and texture rather than time.
6. Once the skewers are cooked, remove them from the grill and let them rest for a minute or two. This allows the juices to redistribute within the lamb, enhancing flavor. Finish with a final sprinkle of fine sea salt to taste, then serve immediately, encouraging everyone to share and enjoy.