- 8 ounces [227 g] lean lamb cubes
- 1/2 teaspoon [2.5 mL] cumin
- 1 teaspoon [5 mL] paprika
- 1 tablespoon [15 mL] olive oil
- Salt and freshly ground black pepper
Red Onion Salsa
- 1 red onion, sliced into really thin rings
- 1 large tomato, chopped and seeded
- 1 tablespoon [15 mL] red wine vinegar
- 3 or 4 fresh basil or mint leaves, grossly chopped
- Salt, to taste
- Small basil or mint leaves, to garnish
- 4 wooden skewers, soaked in cold water for at least 30 minutes to prevent burning
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- Transfer lamb cubes into a large bowl.
- Sprinkle with cumin and paprika.
- Pour in olive oil then generously season all over with salt and freshly ground black pepper.
- Mix well then cover bowl with plastic wrap.
- Leave to marinate into a coll environment for quite a few hours or overnight refrigerated, so that lamb cubes well absorb the flavor of all the spices.
- A little before barbecueing the brochettes, into a small bowl, mix together all red onion salsa [red onion rings, chopped tomato, red wine vinegar and grossly chopped fresh basil or mint leaves].
- Salt then garnish salsa with small basil or mint leaves.
- When ready, preheat barbecue to high intensity.
- Drain and thread lamb cubes onto soaked wooden skewers.
- Grill onto hot barbecue rack for 10 to 15 minutes turning often, until lamb cubes are golden brown on the outside yet still just pinkish in the middle.
- Serve brochettes really hot, along with red onion salsa.
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