Tonight, we enjoyed my “sheep onna stick”, or lamb kebabs. Now that I have this simple recipe of to pat, I will share. You will need:
- A lamb loin
- Olive oil
- Ground cumin
- Ground black pepper
- Harissa (I use either the Ferrero or Cap du Bon brands from Tunisia)
- Just a dash of white wine (or cider) vinegar
- Garlic – either finely chopped, crushed or purée
- Skewers – I use bamboo satay sticks
Bone the lamb loin (or get the butcher to do it for you), remove the eye of the loin and trim the smaller fillet that comes off with the bone. Reserve the flatter pieces on the flap for mincing for other recipes – they are too fibrous to be enjoyed in this recipe, which uses just about the tenderest and juiciest cut of the lamb.
Chop the eye and fillet into cubes of about 15mm to 20mm and put into a bowl. Add all other ingredients to the meat, in proportions to suit ones taste. Stir well and either leave to marinade or use immediately.
Put meat onto skewers and grill, turning once. I use a fan-forced grill (broiler in the USA?) at 175°C for 20 minutes.
I tend to serve this off the skewer with mushroom fried rice. Goes well with a full-bodied red.
This recipe may also work well with goat.