Cumin Lamb Skewers

Step 1

Cut the lamb into 1-inch cubes by first slicing it into 1-inch-thick steaks, then slicing each steak into 1-inch strips, then cutting each strip crosswise into cubes. Aim for pieces roughly the size of dice.

Step 2

Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.

Step 3

Mince the ginger until the pieces match the garlic size, yielding about 1 tablespoon total.

Step 4

Chop the scallions by slicing them crosswise into thin rings, keeping the white parts and green parts in separate piles.

Step 5

In a medium bowl, combine the cumin, soy sauce, sesame oil, minced garlic, minced ginger, and the white parts of the scallions.

Step 6

Add the lamb cubes to the bowl and stir with your hands until every piece is evenly coated with the marinade.

Step 7

Let the lamb sit uncovered at room temperature for 10 minutes while you thread the skewers, so the spices begin to penetrate the meat.

Step 8

Thread the lamb cubes onto bamboo or metal skewers, pressing them close together so they pack snugly side by side.

Step 9

Preheat the grill to high heat—you should be able to hold your hand over the grate for only 2–3 seconds before it feels too hot.

Step 10

Place the skewers directly on the grill grate and let them sit without moving for 2 minutes until the bottom side chars to a dark golden-brown color.

Step 11

Rotate each skewer a quarter turn (90 degrees) and cook undisturbed for another 2 minutes until that side also chars to dark golden-brown.

Step 12

Rotate once more and cook for 2 minutes until a third side is charred, then flip the entire skewer and cook the fourth side for 2 minutes.

Step 13

Transfer the skewers to a clean plate and sprinkle the green parts of the scallions and a pinch of salt and pepper over the top.