Lamb Brochettes

Ingredients

• 900 g (2 lb)lamb leg, cubes — plus a little fat
• 1onion, grated
• 1 tspcumin
• 1 tsppaprika
• 2 tbspolive oil
• 1 tspsalt

Method

1. In a large mixing bowl, combine 900 g (2 lb) lamb leg cubes with 1 grated onion. Add 1 teaspoon of cumin, 1 teaspoon of paprika, 2 tablespoons of olive oil, and 1 teaspoon of salt. Mix thoroughly using your hands to ensure the lamb is evenly coated with the marinade. Allow the mixture to rest for 1 hour at room temperature. This resting period allows the flavors to penetrate the meat, making it more tender and flavorful.
2. After the lamb has marinated, take metal or soaked wooden skewers and begin threading the lamb cubes onto them. Ensure there is a small gap between each piece to allow even cooking. This step is crucial as it helps the heat circulate around the meat, ensuring it cooks evenly.
3. Preheat your grill to a high heat. If using a charcoal grill, ensure the coals are white-hot and spread evenly. Place the skewers on the grill and cook for 3–4 minutes on each side. You are looking for a nice char on the outside while the inside remains juicy. The lamb should have a slightly crispy exterior with a tender, pink center.
4. Once the lamb brochettes are cooked to your liking, remove them from the grill. Allow them to rest for a minute or two; this helps the juices redistribute within the meat, ensuring each bite is succulent.
5. Serve the lamb brochettes immediately with fresh bread. Accompany the dish with a side of cumin and onion salad for an authentic Moroccan experience. The bread will help soak up the juices, and the salad adds a refreshing contrast to the rich flavors of the lamb.