Middle Eastern Lamb Kabobs
Smoky, spicy grilled lamb cubes that get all their character from an overnight soak. The marinade combines smoked paprika, cayenne, cumin, garlic and red wine vinegar, and the vinegar is mild enough that it will not turn the meat mushy. Leg of lamb from the shank end holds its shape on the skewer and stays pink at the center after a short stretch over charcoal. Serve with couscous.
Instructions
Put the cumin, red wine vinegar, olive oil, cayenne, salt, black pepper, smoked paprika and garlic into a gallon-size zip-top bag. Seal and shake or squeeze the bag until the marinade is mixed.
Add the cubes of lamb to the bag and toss until every piece is coated. Refrigerate overnight.
The next day, drain the lamb and throw away the marinade. Thread the cubes onto skewers, four cubes to each skewer, until all the meat is used.
Light a charcoal grill and let it burn for 15 minutes. Lay the skewers on the grill and cook for 8 minutes per side, which gives medium rare meat.
Serve the kabobs warm with couscous.
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