Grilled Cumin Lamb Skewers

Special equipment: 12 metal or bamboo skewers

1. Toast 3 tablespoons of the cumin seeds in a small skillet over medium-low heat until fragrant and lightly toasted, about 3 minutes. Transfer to a spice grinder or mortar and pestle and coarsely grind the cumin seeds. Transfer to a small bowl and set aside.
2. While the small skillet is still hot, toast the remaining 1 tablespoon whole cumin seeds, fennel seeds and sesame seeds until fragrant, 4 to 5 minutes. Transfer to the spice grinder or mortar and pestle (no need to wipe it out) and coarsely grind the spices. Transfer to another small bowl and stir in the gochugaru and 1/2 teaspoon kosher salt. Set aside.
3. Place the lamb cubes and onion in a large bowl. Add the ground cumin seeds, oil, soy sauce, cornstarch and 1/2 teaspoon kosher salt and massage the mixture into the lamb and onion. Cover with plastic wrap and refrigerate 8 hours or overnight.
4. When ready to cook, have 12 skewers ready; if using bamboo skewers soak them in cold water for at least 30 minutes. Preheat a grill to medium-high, about 10 minutes for a gas grill.
5. Skewer 5 pieces of lamb on each skewer, alternating with pieces of onion and cubanelle pepper between each lamb cube. Dip a folded paper towel in oil with tongs and use it to coat the grill grates. Grill the lamb skewers, turning them occasionally, until cooked through, tender and charred, 7 to 9 minutes. Carefully pick up each skewer using a heatproof grill glove, place it over the bowl of chili-cumin spice mix, and lightly sprinkle some of the spice mix to coat. Place the skewers back onto the hot grill and cook, turning them every few seconds, until the spices are fragrant, about a minute.
6. Place the skewers on a serving platter. Let rest for at least 5 minutes before serving.

Cook’s Note

If you’re using bamboo or wooden skewers be sure to soak them before using to prevent them from burning.