Holcomb | Grilled Cumin Lamb Skewers

Recipe

Serves 4

2 hours

Grilled Cumin Lamb Skewers by by.dust

Ingredients

2 lb boneless leg of lamb, cut into cubes

1 fennel bulb, thinly sliced

4-6 garlic cloves

Salt — 1 tbsp for lamb, 1 tsp for the spice mix, a pinch for the pickle

Cumin seeds — 1 tbsp for the lamb, 1 tsp toasted for the spice mix

Fennel seeds — 1 tbsp for the lamb, 1 tsp toasted for the spice mix

Sugar — 1 tsp for the spice mix, 1–2 tsp for the pickle

1 tsp paprika

1 tsp chili powder

1 tbsp olive oil

¼ cup rice vinegar

Use

Step 01 Lamb

Soak wooden skewers in water for at least 30 minutes.
Toast the cumin and fennel seeds in a dry pan until fragrant. Transfer to a mortar and pestle.
Add the garlic and pound into a paste. Stir in the olive oil.
Cut the lamb into evenly sized cubes, removing any silver skin.
Toss the lamb with the spice paste and salt. Let marinade for at least 30 mins but the longer the better.
Thread onto skewers, alternating lean meat with pieces of fat for better flavor and juiciness.

Step 02 Spice Mix

Step 03 Pickled Fennel

Place the sliced fennel and fennel fronds in a jar or bowl.
Add the rice vinegar, sugar, and salt. Toss to combine and let sit while the lamb cooks.

Step 04 Grill

Grill the skewers over hot charcoal, turning every 20–30 seconds to develop an even char.
Cook until the lamb is browned on the outside and cooked to your desired doneness.
Immediately sprinkle with the spice mix.

Step 05 Serve