- 2 Boneless Legs of Lamb cubed
- 2 tbsp Ground Cumin
- 1 tbsp Kosher Salt
- 1 tbsp Black Pepper
- 2 tsp Cayenne Powder
- 2 tsp Red Chili Flakes
- 1 tsp Caraway Seed
- ¼ cup Soy Sauce
- ¼ cup White Onion diced
- ¼ cup White Wine
- 2.5 tbsp Minced Garlic
- 3 medium Lemons juiced
- 1 tbsp Canola Oil
- 2.5 tbsp Fresh Parsley chopped
- 2 tbsp Red Wine Vinegar
- 1 tbsp Mint Leaves chopped
- 1 tbsp Minced Garlic
- 1 tsp Red Chili Flakes
- ½ tsp Black Pepper
- ½ tsp Kosher Salt
- Olive Oil to desired consistency
Cube up your boneless legs of lamb into 2-3” cubes and place in a food safe bowl or bag. Add all the ingredients for the marinade to the bowl/bag and mix together thoroughly then cover/seal. Let marinate in the fridge for at least 4 hours, but ideally overnight.
Preheat your grill using Cowboy Charcoal to a medium high heat (around 375F) using a three zone cooking method.
As the grill heats up, add all the ingredients for the Mint Chimichurri to a bowl and mix together thoroughly. Add as much olive oil as you like for your desired consistency. Once done, set to the side until ready to use.
Next, pull out your marinated lamb, discard any excess marinade and divide evenly for how many skewers you have. Add the cubed lamb onto your skewers and set aside until the grill is ready to go.
Once the grill is ready to go, add your lamb skewers to the grill in between the two heat sources (in the cooler part). Close the lid and let cook for about 2-3 minutes. Flip the skewers over once they are nicely charred and cook for another 2-3 minutes. Keep flipping and cooking for 2-3 minutes per side until both sides are 130-135F internal. Right before you pull them off the grill, drizzle some of the Mint Chimichurri over the top! You can also wait to do this until after they have rested, but either way is fine. When the lamb skewers are done, let them rest for 7-8 minutes.
Once rested, pull the meat off the skewers, add more chimi if you like, slice, serve and enjoy!