Grilled Cumin Lamb Skewers

By Sprig Originals ✓ · cooked up in Sprig

Smoky, chewy-edged cubes of lamb rubbed with toasted cumin, chili and garlic, threaded with sweet red onion and cooked fast over a hot grill. It's the street-food classic scaled down to a weeknight: ten minutes of prep, ten minutes over the fire, and a second hit of cumin thrown on right at the end so it toasts in the heat.

Ingredients

• 2 lb boneless lamb shoulder, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 2 tbsp soy sauce
• 3 cloves garlic, finely grated
• 1 tsp sugar
• 1 tsp kosher salt
• 1 medium red onion, cut into 1-inch pieces

• 2 tbsp cumin seeds
• 2 tsp ground cumin
• 2 tsp red pepper flakes
• 2 scallions, thinly sliced, to serve

Instructions

1. Coarsely crush the cumin seeds with the flat of a knife or a mortar, then stir together with the ground cumin and red pepper flakes. Set half of this mixture aside in a small bowl for finishing.
2. In a large bowl, toss the lamb cubes with the oil, soy sauce, garlic, sugar, salt and the remaining half of the cumin mixture until every piece is coated. Let sit at room temperature for 15 minutes while the grill heats (or refrigerate up to 8 hours).
3. Thread the lamb onto metal or soaked bamboo skewers, alternating every 3 or 4 cubes with a piece of red onion. Push the pieces snug but not squashed so the fat renders between them.
4. Heat a charcoal or gas grill for direct high heat, about 450–500°F. Scrape the grates clean and oil them well with a folded paper towel held in tongs.
5. Lay the skewers directly over the coals or burners and grill 8–10 minutes total, turning every 2 minutes, until the lamb is deeply charred at the edges and just pink in the center (135°F for medium).
6. In the last minute of grilling, sprinkle the reserved cumin and chili mixture over the skewers and turn once more so it toasts on the meat. Rest 3 minutes off the heat, scatter with scallions and serve.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

Char-Grilled Oysters with Garlic-Worcestershire Butter

Dark Roux Seafood Gumbo with Quick Shrimp Stock

One-Skillet Blackened Cajun Chicken Pasta

Are you this recipe's original author or publisher? Report a problem