| 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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