Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Boneless lamb leg
1 tb Cumin
1 ts Cayenne
1 ts Black peppercorns
1 ts Salt, or more to taste

You will need a charcoal or gas grill, 12 to 15 small bamboo or metal
skewers, and a spice grinder or mortar and pestle.

Preheat grill. If using bamboo skewers, soak in water for 30 minutes.
Remove excess fat from the meat. Cut lamb into small chunks, 1/2-inch
across or less. Thread them onto skewers, without packing them too
tightly together.

Grind or pound together the cumin, cayenne, and black pepper to a
blended powder. Using your hands, rub spice mixture onto the
skewered meat. Grill lamb for 5 to 8 minutes over hot coals. Halfway
through the cooking, sprinkle the kebabs with a little salt.

BAKERS' DOZEN ALFORD AND DUGUID SHOW #BD1A26

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