Skewered Lamb with Red Onion Salsa

Name: Skewered Lamb with Red Onion Salsa
Yield: Serves four
Cuisine: Spanish
Ingredients: 10 ml/2 tsp paprika; 30 ml/2 tbsp olive oil; 500-675g/1¼-1½ lb ready-trimmed, cubed lamb; 5 ml/1 tsp ground cumin; 1 red onion, very thinly sliced; 1 large tomato, seeded and chopped; salt and ground black pepper; salt and ground black pepper; ¾ fresh basil or mint leaves, roughly torn; 15 ml/1 tbsp red wine vinegar; ¾ fresh basil or mint leaves, roughly torn

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

The Moors first introduced skewered and barbecued meat to Spain, where it has been popular for over 1,500 Years. These spiced skewers are accompanied by a simple salsa.

Ingredients

500-675g/1¼-1½ lb ready-trimmed, cubed lamb
5 ml/1

Europe
Spain
Starter
Gluten-free

Method

Season the lamb with the cumin, paprika, oil and black pepper. Toss well to coat. Leave in a cool place for several hours, or in the refrigerator overnight, so that the lamb absorbs all the spicy flavours.
Spear the cubes of lamb on four skewers, leaving o

Ingredients

Method

Photos