2 tbsp cumin seed
2 tsp fennel seed
1 tsp sea salt
2 tsp chili powder
1 1/4 lb. lamb shoulder chop, cut into 1-inch cubes, bones discarded
2 tbsp extra virgin olive oil
4 barbecue skewers
- Coarsely grind the cumin seeds and fennel seeds in a spice grinder or with a mortar and pestle. Combine with salt and chili powder. Set aside.
- In a large bowl, toss the lamb in olive oil. Add the spices and mix until well coated.
- Pierce the lamb onto the barbecue skewers.
- Grill over medium heat for about four minutes per side, or until browned and cooked through. Optionally, sprinkle additional cumin and chili powder just before serving.
NUTRITION PER SERVING