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Comorian Spiced Lamb Skewers
Brochettes d'Agneau aux Épices
Tender cubes of lamb marinated in a fragrant blend of Comorian spices, then grilled to perfection. These skewers, known locally as 'brochettes,' are a popular street food and appetizer, often served with a side of spicy dipping sauce or a fresh salad.
🧂 Ingrédients
- 600 g Boneless lamb shoulder or leg(cut into 2.5 cm (1-inch) cubes)
- 4 tbsp Olive oil
- 3 tbsp Lemon juice
- 4 cloves Garlic(minced)
- 2 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Turmeric powder
- 1 tsp Paprika
- 0.5 tsp Cayenne pepper(or to taste)
- 1 tsp Salt
- 0.5 tsp Black pepper(freshly ground)
- 8-12 Wooden skewers(soaked in water for at least 30 minutes)
👨🍳 Instructions
- 1
In a large bowl, combine the olive oil, lemon juice, minced garlic, ground cumin, ground coriander, turmeric, paprika, cayenne pepper, salt, and black pepper. Whisk to create the marinade.
- 2
Add the lamb cubes to the marinade and toss well to ensure each piece is evenly coated. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld.
- 3
Preheat your grill or grill pan to medium-high heat. If using wooden skewers, ensure they have been soaked in water to prevent burning.
- 4
Thread the marinated lamb cubes onto the skewers, leaving a small space between each piece. Aim for 4-6 cubes per skewer.
- 5
Grill the lamb skewers for 10-15 minutes, turning occasionally, until the lamb is cooked through and nicely charred on all sides. The internal temperature should reach 155°F (68°C) for medium-rare to medium.
- 6
Remove the skewers from the grill and let them rest for a few minutes before serving.
💡 Conseils de pro
- ✓For extra flavor, you can add chunks of red onion or bell pepper to the skewers, alternating with the lamb.
- ✓Ensure the lamb is not overcooked to maintain its tenderness and juiciness.
- ✓Adjust the amount of cayenne pepper to your preferred level of spiciness.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Marinate the lamb for up to 24 hours for a deeper flavor.
- Serve with a side of fresh salad, grilled vegetables, or a spicy dipping sauce.