Ingredients
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Special equipment
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Procedure
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- Combine all ingredients except lamb in a gallon size zip-top bag. Add lamb cubes and toss to coat; refrigerate overnight to marinate.
- The next day, drain lamb and discard marinade.
- Thread 4 lamb cubes onto one skewer. Repeat until all lamb has been skewered.
- Fire up a charcoal grill for 15 minutes. Add lamb and cook 8 minutes per side for medium rare.
- Serve warm with couscous.
Notes, tips, and variations
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- The vinegar will not turn the lamb into mush as it is not acidic enough to tenderize.