Recipe courtesy of Jeffrey Alford
and
Naomi Duguid
Spicy Cumin Kebabs
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 241
- Total Fat
- 17
- Saturated Fat
- 7
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 21
- Cholesterol
- 77
- Sodium
- 267
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
Ingredients
2 pounds boneless lamb leg
1 tablespoon cumin
1 teaspoon cayenne
1 teaspoon black peppercorns
1 teaspoon salt, or more to taste
Directions
- You will need a charcoal or gas grill, 12 to 15 small bamboo or metal skewers, and a spice grinder or mortar and pestle.
- Preheat grill. If using bamboo skewers, soak in water for 30 minutes. Remove excess fat from the meat. Cut lamb into small chunks, 1/2-inch across or less. Thread them onto skewers, without packing them too tightly together.
- Grind or pound together the cumin, cayenne, and black pepper to a blended powder. Using your hands, rub spice mixture onto the skewered meat. Grill lamb for 5 to 8 minutes over hot coals. Halfway through the cooking, sprinkle the kebabs with a little salt.