Grilled Mutton Skewers with Cumin

Steps

1. Cut the mutton into 3 cm cubes and leave the fat on them. The fat is where the flavour is and it bastes the lean as it drips.

   10 min

2. Grate the onion and squeeze its juice into the meat with the crushed garlic, the cumin, the paprika, the chilli, the oil and the lemon. Throw the onion pulp away — on a grill it burns black before the meat is done.

   5 min

3. Marinate at least four hours in the fridge, overnight if you can.

   240 min

4. Thread the cubes onto skewers with a finger's gap between them. Cubes pressed together steam each other instead of grilling.

   5 min

5. Grill over hot coals about twelve minutes, turning four times, until the edges char and the middle is just pink.

   12 min

Serving suggestion

Pulled off the skewer onto flatbread, with raw onion rings and lemon.

Storage

Two days in the fridge. Mutton fat sets hard when cold, so warm the skewers before eating them again.

Notes

Lamb works in exactly the same way and is milder. Cut the cumin by half if you use it.