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CATEGORY CUISINE TAG YIELD
Meats Dozen02 1 servings

INGREDIENTS

2 lb Boneless lamb leg
1 tb Cumin
1 ts Cayenne
1 ts Black peppercorns
1 ts Salt; or more to taste

INSTRUCTIONS

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.
Converted by MC_Buster.
Recipe by: BAKERS' DOZEN SHOW #BD1A26
Converted by MM_Buster v2.0l.

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