Cookbook:Middle Eastern Lamb Kabobs

Ingredients

 * ½ tsp freshly-ground cumin
 * ¼ cup red wine vinegar
 * ¼ cup olive oil
 * 1 tbsp cayenne pepper
 * 1 tsp salt
 * 1 tsp freshly-ground black pepper
 * 1 Tbsp smoked paprika
 * 4 cloves garlic, smashed and minced
 * 1 pound (450 g) leg of lamb (shank end), cut into 1½ inch cubes

Special equipment

 * Soaked bamboo skewers

Procedure

 * 1) Combine all ingredients except lamb in a gallon size zip-top bag. Add lamb cubes and toss to coat; refrigerate overnight to marinate.
 * 2) The next day, drain lamb and discard marinade.
 * 3) Thread 4 lamb cubes onto one skewer. Repeat until all lamb has been skewered.
 * 4) Fire up a charcoal grill for 15 minutes. Add lamb and cook 8 minutes per side for medium rare.
 * 5) Serve warm with couscous.

Notes, tips, and variations

 * The vinegar will not turn the lamb into mush as it is not acidic enough to tenderize.