Spicy Cumin Kebabs Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Boneless lamb leg,
1 tbsp: Cumin,
1 tsp: Cayenne,
1 tsp: Black peppercorns,
1 tsp: 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.
BAKERS DOZEN ALFORD AND DUGUID SHOW #BD1A26
Source from luhu.jp
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.
BAKERS DOZEN ALFORD AND DUGUID SHOW #BD1A26
Source from luhu.jp
Tags
Lamb