👨‍🍳 作り方

1. 1

   In a large bowl, combine lamb cubes, thinly sliced onions, minced garlic, vegetable oil, red wine vinegar, ground cumin, ground coriander, salt, and pepper. Mix well to coat the lamb evenly.

   💡 プロのコツ: Ensure all lamb pieces are well-coated with the marinade.
2. 2

   Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the lamb to tenderize.

3. 3

   Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

   💡 プロのコツ: Ensure the grill grates are clean and oiled to prevent sticking.
4. 4

   Thread the marinated lamb cubes onto the skewers, alternating with onion wedges, tomato wedges, and bell pepper chunks.

   💡 プロのコツ: Do not pack the ingredients too tightly on the skewers; allow for even cooking.
5. 5

   Grill the skewers for 12-15 minutes, turning occasionally, until the lamb is cooked through and nicely charred on all sides.

   💡 プロのコツ: Internal temperature for medium-rare lamb should be around 135°F (57°C).
6. 6

   Remove from grill and let rest for a few minutes before serving. Serve hot with flatbread or rice.