Marinated Lamb Skewers
Lamb is a robust meat that demands assertive seasoning and intense heat. The goal here is to achieve a crust that balances the rich fat of the animal with the bright, sharp notes of the citrus marinade.
Size matters for the sear.
Cut your cubes exactly one inch wide; if they are too large, the center stays raw while the exterior burns, and if they are too small, they dry out before you get a proper char.
- Heavy-duty stainless steel or bamboo skewers
- Cast iron grill pan or charcoal grill
- Non-reactive glass bowl for marinating
What goes in.
- 2 lbleg of lamb, trimmed of silver skin and cut into 1-inch cubes
- 1/2 cupextra virgin olive oil
- 4 clovesgarlic, smashed and minced
- 1 tbspground cumin
- 1 tspsmoked paprika
- 1lemon, juiced and zested
- 1 tspkosher salt
- 1/2 tspcracked black pepper
Managing the flame
Do not crowd the skewers on the grill. Give each one enough room so that the air flows freely and the fat renders into the fire rather than steaming the meat.
The method.
Prepare the marinade
Whisk the olive oil, garlic, cumin, paprika, lemon juice, zest, salt, and pepper in a bowl until the salt dissolves.
Marinate the lamb
Add the lamb cubes to the bowl. Toss until coated, cover, and refrigerate for 4 to 8 hours. Any longer, and the lemon juice will begin to alter the texture of the meat.
Thread the skewers
Thread the cubes onto your skewers, leaving a sliver of space between each piece to ensure even cooking. If using bamboo, soak them in water for thirty minutes first to prevent burning.
Sear the meat
Place skewers over high, direct heat. Cook for 3-4 minutes per side. You are looking for a deep brown crust to form on the meat.
Rest
Remove from the heat and let the skewers rest on a warm plate for 5 minutes before serving to allow the juices to redistribute.
Other turns to take.
Middle Eastern Style
Add two tablespoons of plain yogurt to the marinade to tenderize the meat further and mellow the acidity.
Herb-Forward
Add two tablespoons of chopped fresh oregano or rosemary to the marinade.
When it doesn't go to plan.
Trim the excess hard fat from the lamb, but leave the intramuscular fat; it keeps the meat moist over the intense heat.
If using a charcoal grill, wait for the coals to turn white-gray before starting; this ensures a consistent heat source.
Serve with a side of flatbread to catch the juices that run off the meat after it hits the plate.
The ones that keep coming up.
Can I use shoulder instead of leg?
Yes, shoulder has more connective tissue and fat, which makes for a more tender, if slightly heavier, bite.
Why shouldn't I marinate overnight?
The acid in the lemon juice will break down the proteins too much over long periods, resulting in a mealy texture.
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