Ingredients
Everything you'll need to make this recipe
1
½ tsp freshly-ground cumin
2
¼ cup red wine vinegar
3
¼ cup olive oil
4
1 tbsp cayenne pepper
5
1 tsp salt
6
1 tsp freshly-ground black pepper
7
1 Tbsp smoked paprika
8
4 cloves garlic, smashed and minced
9
1 pound (450 g) leg of lamb (shank end), cut into 1½ inch cubes
Instructions
Step-by-step guide to making this recipe
1
Combine all ingredients except lamb in a gallon size zip-top bag. Add lamb cubes and toss to coat; refrigerate overnight to marinate.
2
The next day, drain lamb and discard marinade.
3
Thread 4 lamb cubes onto one skewer. Repeat until all lamb has been skewered.
4
Fire up a charcoal grill for 15 minutes. Add lamb and cook 8 minutes per side for medium rare.
15 minutes
5
Serve warm with couscous.
Notes
- •The vinegar will not turn the lamb into mush as it is not acidic enough to tenderize.