Fire-Grilled Lamb Kebabs

Cooking method

1. Step 1:

   

   How do you cook lamb over a fire? First, gather all the ingredients listed in the recipe. What cut is best? For cooking over coals, young lamb is ideal — the kebabs come out soft, tender, and without much of a gamy smell. If your lamb is more mature, add a lemon to the marinade; it takes the edge off the smell and helps tenderize the meat. Cut the lamb into small, bite-sized pieces.

2. Step 2:

   

   Peel the onions, rinse them in cold water, and pat dry. Slice one onion into rings and finely dice the other.

3. Step 3:

   

   Scrunch the diced onion with your hands to release its juice. Add it to the meat. Season with spices to taste. If you like, add some finely chopped fresh herbs at this point — basil, cilantro, or parsley all pair wonderfully with lamb. If the meat is tough, add the juice of a squeezed lemon. Add salt, but don't salt heavily before marinating; it's better to add the rest of the salt right before grilling.

4. Step 4:

   

   Mix everything thoroughly and put the meat in a pot or another suitably sized container.

5. Step 5:

   

   Lay the onion rings on top of the lamb and press down lightly. Cover the container with a lid or plastic wrap. Refrigerate the meat to marinate for at least 3 hours, or better yet overnight.

6. Step 6:

   

   Thread the marinated lamb onto skewers. Pick off the bits of diced onion and herbs, since they'll burn during grilling and spoil the look of the finished dish.

7. Step 7:

   

   Light the grill. Once the coals are ready, lay the kebabs on to cook.

8. Step 8:

   

   Turn the skewers now and then so the pieces of lamb don't burn.

9. Step 9:

   

   Grill the kebabs until done. The cooking time depends on how young the lamb was and the size of each piece. To check, cut into the largest piece: if the juices run clear, the kebabs are done! Don't overcook the lamb, though, or it will turn out dry and tough.

10. Step 10:

    

    Your incredibly fragrant fire-grilled lamb is ready! Serve it hot with fresh herbs, vegetables, and salads!