Shish Kebab

By polloazul

Ingredients

• 1 3/4 lb. lamb shoulder, cut into 1″ cubes
• 3 tbsp. extra-virgin olive oil
• 1 tbsp. tomato paste
• 1 tbsp. minced fresh thyme
• 1/2 tsp. paprika
• 1/4 tsp. cayenne pepper
• 1/4 tsp. ground allspice
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground cumin
• 3 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
• 1 medium yellow onion, thinly sliced
• 1 tbsp. ground sumac
• 24 cherry or grape tomatoes

Details

Servings 20

Preparation

Step 1

In a bowl, combine lamb, oil, tomato, thyme, paprika, cayenne, allspice, cinnamon, cumin, garlic, salt, and pepper; chill 4 hours. Toss onion, sumac, and more salt in a bowl; let sit 30 minutes.

Build a hot charcoal fire in a grill. Thread 4 cubes lamb each onto 14 skewers, and thread 4 tomatoes each on remaining 6 skewers; grill, turning, until charred, about 5 minutes. Serve with onions.