Trim the lamb and discard any fat, connective tissues, or nerves. Then cut the lamb into 3/4 inch cubes. Let the meat rest and come to room temperature.
In a large bowl, whisk the oil, spices and garlic until an evenly distributed marination is formed. Add the pieces of lamb to the marinade and mix until the marinade is fully incorporated. Leave the lamb to marinade for at least 45 minutes or overnight.
Heat a grill pan or an outdoor grill to high heat. Skewer a couple pieces of meat onto each skewer, leaving room on each end for handling.
Pack the meat close together. This will create a very tender meat with a beautifully caramelized and crisp outside. Right before grilling, season the meat with salt and cook for about 4 minutes, flipping after 2 minutes.
Serve the kabobs over thin pita bread or rice. The pita bread or rice will catch all the meat juices, creating a delicious accompaniment to the meat.
1 Pound of Lamb
(leg or shoulder)
1 tsp. of Ground Cinnamon
1 tsp. of Ground Allspice
1/2 tsp. of Paprika
1/2 tsp. of Chili Powder
1/2 tsp. of Black Pepper
5 tbsp. of Olive Oil
1 Crushed Garlic Clove
1 tsp. of Sea Salt
Tips and Tricks
When making any type of kabob, it’s best not to add vegetables between pieces of meat. When more than one piece of meat is skewered next to each other, they cook as one big piece of meat, which results in juicier and tastier pieces of meat.
One way to develop and intensify the flavors of the marinade, is to dry toast the spices in a pan before adding to the marinade.