Ingredients

• 800 g lamb shoulder
• 1 piece onion
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp black pepper
• 1 tsp salt
• 3 tbsp fresh parsley
• 2 clove garlic
• 1 pinch red pepper flakes

Instructions

1. Prepare the lamb

   Cut the lamb shoulder into small 2cm cubes, removing any excess fat but keeping some for flavor. Finely dice the onion and mince the garlic cloves. The meat pieces should be uniform in size for even cooking. Do not make the pieces too large or they won't cook through properly.

2. Make the marinade

   Combine olive oil, cumin, paprika, black pepper, salt, minced garlic, and red pepper flakes in a large bowl. Mix thoroughly for 2-3 minutes until the spices form a fragrant paste. The mixture should smell aromatic and well-blended. Do not skip the mixing time as the spices need to release their oils.

3. Marinate the lamb

   Add the lamb cubes and diced onion to the spice mixture. Mix thoroughly with your hands for 3-4 minutes, ensuring every piece is well-coated. Cover and refrigerate for 2-4 hours minimum. The meat should look well-coated with spices and slightly darker. Do not marinate for more than 24 hours or the meat will become mushy.

4. Prepare the skewers

   Thread the marinated lamb onto metal skewers alternating with onion pieces. Pack the meat snugly but not too tightly. Each skewer should hold about 6-8 pieces of lamb. The skewers should feel substantial but not overpacked. Do not leave large gaps between pieces as they will cook unevenly.

5. Preheat the grill

   Heat your grill or grill pan to medium-high heat for 5-7 minutes until very hot. Oil the grates lightly to prevent sticking. The grill should be hot enough that water droplets sizzle immediately. Do not use low heat or the meat will steam instead of developing a proper crust.

6. Grill the skewers

   Place skewers on the grill and cook for 2-3 minutes per side over medium-high heat, turning 3-4 times total. The lamb should develop a golden-brown crust while remaining pink inside. Total cooking time should be 8-12 minutes. Do not move the skewers too frequently or press down on them as this releases juices.

7. Rest and garnish

   Remove from grill and let rest for 2-3 minutes on a warm plate. Sprinkle with fresh chopped parsley just before serving. The meat should be slightly firm but still tender when pressed. Do not serve immediately as the meat needs time to redistribute its juices.

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