Grilled lamb

Name: Grilled lamb
Prep time: 15 min
Cook time: 20 min
Total time: 220 min
Yield: 4
Cuisine: Soudan du Sud
Ingredients: 600 g trimmed boneless lamb leg in 2 cm cubes; 15 ml sunflower oil; 20 ml drinking water; 2 finely chopped garlic cloves; 10 g peeled grated fresh ginger; 1 tsp ground cumin; Half tsp ground coriander; Small pinch ground chilli; Up to 2 g salt and pinch black pepper

🍢 Eight cold-marinated lamb skewers with garlic, ginger, cumin and coriander, grilled fully cooked.

Ingredients

600 g trimmed boneless lamb leg in 2 cm cubes
15 ml sunflower oil
20 ml drinking water
2 finely chopped garlic cloves
10 g peeled grated fresh ginger
1 tsp ground cumin
Half tsp ground coriander
Small pinch ground chilli
Up to 2 g salt and pinch black pepper

Preparation

Mix oil, water, garlic, ginger, spices and salt, coat lamb cubes well.

Cover and marinate three hours refrigerated. Do not use raw marinade as table sauce.

Prepare eight suitable skewers, metal or wood prepared per manufacturer, with small gaps between cubes. Heat grill medium high and ready clean cooked-food plate and tongs.

Grill about twelve to sixteen minutes, turning regularly, longer if needed until largest cube centres reach 75 °C for this fully cooked version.

Lower heat if exterior blackens too quickly. Transfer to clean plate and rest five minutes without raw-marinade contact.

Serve two skewers each. Twenty minutes cooking includes grill heating; optional salad, bread, cereal or condiment separate.