Shish kebab

Method

1. 1 Cut the lamb into evenly sized 3 cm cubes; unevenly sized cubes will dry out before larger pieces cook through.
2. 2 Marinate the meat with minced onion, olive oil, thyme, and pepper for 8 hours, but do not add salt at this stage to prevent the meat from drying out.
3. 3 Season with salt right before skewering, then skewer the meat and vegetables separately because they cook at different times.
4. 4 Grill over charcoal for 3 minutes on each side, for a total of 12 minutes for all four sides.
5. 5 Let the meat rest for 5 minutes, then sprinkle with sumac and serve with chili peppers and grilled tomatoes.

With an appliance

• Oven 45 min

  Replace step 4: Place the lamb on the middle rack of the oven at 230 degrees for 7 minutes, turning it once at minute 3 and placing a drip tray underneath. The oven ensures even cooking and requires less constant monitoring of the charcoal, resulting in a less smoky outer layer.