Middle Eastern Lamb Kabobs

Name: Middle Eastern Lamb Kabobs
Ingredients: ½ tsp freshly-ground cumin; ¼ cup red wine vinegar; ¼ cup olive oil; 1 tbsp cayenne pepper; 1 tsp salt; 1 tsp freshly-ground black pepper; 1 Tbsp smoked paprika; 4 cloves garlic, smashed and minced; 1 pound (450 g) leg of lamb (shank end), cut into 1½ inch cubes

Ingredients

½ tsp freshly-ground cumin
¼ cup red wine vinegar
¼ cup olive oil
1 tbsp cayenne pepper
1 tsp salt
1 tsp freshly-ground black pepper
1 Tbsp smoked paprika
4 cloves garlic, smashed and minced
1 pound (450 g) leg of lamb (shank end), cut into 1½ inch cubes

Steps

Combine all ingredients except lamb in a gallon size zip-top bag. Add lamb cubes and toss to coat; refrigerate overnight to marinate.
The next day, drain lamb and discard marinade.
Thread 4 lamb cubes onto one skewer. Repeat until all lamb has been skewered.
Fire up a charcoal grill for 15 minutes. Add lamb and cook 8 minutes per side for medium rare.
Serve warm with couscous.

More recipes with cumin, vinegar, cayenne pepper, paprika, garlic or lamb

Adapted from “Middle Eastern Lamb Kabobs” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.