Barbecue Recipes

SKEWERED LAMB WITH RED ONION SALSA

A simple salsa makes a refreshing accompaniment to this summery dish—make sure you use a mild-flavored red onion that is fresh and crisp, and a tomato that is ripe and full of flavor.

INGREDIENTS
8 ounces lean lamb, cubed
1/2 teaspoon ground cumin
1 teaspoon ground paprika
1 tablespoon olive oil
salt and freshly ground black pepper

FOR THE SALSA
1 red onion, very thinly sliced
1 large tomato, seeded and chopped
1 tablespoon red wine vinegar
3 or 4 fresh basil or mint leaves, roughly torn
small mint leaves, to garnish

SERVES 4

1. Place the lamb in a large bowl with the cumin, paprika and olive oil and season with plenty of salt and freshly ground black pepper. Toss well. Cover the bowl with plastic wrap and let sit in a cool place for several hours or in the refrigerator overnight, so that the lamb fully absorbs the spicy flavors.

2. Spear the lamb cubes on four small skewers. If using wooden skewers, soak them first in cold water for at least 30 minutes to prevent them from burning when placed on the grill.

3. To make the salsa, put the sliced onion, tomato, red wine vinegar and torn fresh basil or mint leaves in a small bowl and stir together until thoroughly blended. Season to taste with salt and garnish with mint.

4. Cook the skewered lamb on a hot grill or under a hot broiler for 5—10 minutes, turning the skewers frequently, until the lamb is well browned but still slightly pink in the center. Serve hot, with the salsa.