This grilled lamb kebabs with coriander and cumin dish is not marinated but instead simply sprinkled with spices and seasonings; the charcoal infuses the meat with a smoky flavor.
- 12 oz. boneless lamb leg meat, cut into 1-inch cubes
- 1/4 cup vegetable oil
- 3 Tbs. ground cumin
- 2 Tbs. Chinese red chile powder
- 2 tsp. salt
- Prepare a grill by lighting the charcoal and letting it burn down to hot embers. Spread the charcoal to produce medium heat at the grill, so you can hold your hand just above it for 6 to 7 seconds.
- Slide 4 lamb cubes onto each metal skewer, leaving a generous space at the tip. Brush all sides of the meat with vegetable oil, and sprinkle all over with the cumin, chilli powder, and salt. Grill the lamb for about 1 minute, then give the skewers a turn. Continue grilling and turning every minute until the meat is browned on the outside and slightly pink on the inside, about 10 minutes total.