Grilled Lamb Skewers
These Peruvian-inspired lamb skewers are deeply flavored with aromatic cumin and cinnamon
[Ingredients]
2lb boneless lamb loin, cut into 2-inch long strips
1 T cumin seed
⅛ tsp cinnamon
½ tsp whole black peppercorns
8 aji panca chiles or 8 pasilla peppers, seeds and veins removed
1 chile de arbol, seeds and veins removed
3 garlic cloves
½ T achiote paste
1 lime, juiced
½ cup vegetable oil
Wooden or bamboo skewers, submerged in water for at least 30 minutes
[Method]
For the marinade
In a bowl, pour boiling water over chiles and garlic, cover and set aside for 15 minutes
Heat oil in a sauté pan over medium heat, add cinnamon, cumin, and peppercorns and cook until the spices are sizzling and aromatic. Cool slightly, 5-10 min
Blend oil-spice mix, softened chiles, garlic, achiote paste, lime juice and a splash of the chile water until smooth.* Season with kosher salt
For the skewers
Pour marinade over lamb and marinate for at least 45 minutes and up to one day
Thread marinated lamb onto skewers and cook on a grill pan over medium/high heat (an outdoor grill works perfectly, too). About 3 minutes on each side. Rest the meat after cooking, about 5 minutes
Garnish with a squeeze of lime juice and/or with a variety of green herbs you may have on hand.
Enjoy!
*the marinade should mimic the consistency of mustard, not too thick and not too thin. Add water a splash (abut 1/4 cup) at a time until you reach this consistency