Usuba
Lamb on coals with onion and cilantro
Lamb leg kebab with aromatic cilantro and onions. The meat is marinated for several hours in layers with vegetables and herbs, then cooked over fruit wood coals until it has a juicy crust.
- Total
- 25 min
- Standard serving
- 263 g
Ingredients
Total 4
Instructions
- 1
Step 1
Start marinating the meat a few hours before cooking. Cut the meat from the lamb leg into small pieces. Slice the onion into rings, chop the cilantro coarsely.
Layer the meat, cilantro, and onion in a pot. Salt to taste. Let marinate.
- 2
Step 2
For coals, use fruit wood: cherry, plum, or apricot. They give meat a subtle sweet flavor.
- 3
Step 3
While the coals are burning down, thread the meat onto skewers. Remove the cilantro from the meat — it will turn to ash when grilling. Thread the pieces with gaps between them, not tightly packed together.
- 4
Step 4
Onions can be fried on a separate skewer.
- 5
Step 5
Frequently turn the skewers so the meat cooks evenly. Check doneness with a knife: if blood no longer oozes from the cut, the meat is ready.
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