Middle Eastern Lamb Kabobs

In a large bowl, combine olive oil, red wine vinegar, minced garlic, cumin, smoked paprika, cayenne pepper, salt, and black pepper to create the marinade. Whisk the ingredients together until fully blended.

Add the lamb to the marinade and toss thoroughly to ensure every piece is evenly coated. Cover the bowl with plastic wrap and refrigerate to allow the flavors to penetrate the meat.

If using wooden skewers, submerge them in water to prevent burning during cooking. Allow them to soak fully before threading the lamb.

Preheat your grill or grill pan to medium-high heat, lightly brushing the grates with olive oil to prevent sticking. Ensure the cooking surface is hot before adding the kabobs.

Remove the lamb from the marinade and thread the pieces firmly onto the skewers, leaving a small gap between each piece to ensure even cooking. Discard any remaining marinade.

Place the skewers on the preheated grill and cook, turning every 2-3 minutes, until the lamb is nicely charred on the outside and cooked to your desired doneness. For medium, aim for an internal temperature of 145°F (63°C).

Remove the kabobs from the grill and let them rest briefly to allow the juices to redistribute throughout the meat. Serve warm as a small plate or snack with your choice of accompaniments.