Entree: Western Sahara – Northern Culinary Region – أسياخ ➤ Asyākh (Skewered marinated cubes of meat grilled over charcoal, seasoned with North African spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 2 hrs

Total 2 hrs 25 min

Ingredients

- 1.5 lb (680 g) lamb leg or shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) fresh lemon juice
- 2 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (2.5 g) ground coriander
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (5 g) fine sea salt
- 1/4 tsp (1 g) ground cinnamon (optional, small pinch)
- 1/4 cup (60 ml) plain yogurt (for a touch of tenderness)
- 2 tbsp (30 ml) chopped fresh parsley or cilantro
- 1 medium onion, cut into 8 wedges
- 1 red bell pepper, cut into 8 pieces
- Wooden or metal skewers (if using wooden skewers, soak in water 30 minutes)
- Lemon wedges and flatbread for serving

Instructions

1. In a large bowl, whisk together olive oil, lemon juice, garlic, cumin, paprika, coriander, black pepper, salt, cinnamon (if using), and yogurt to make the marinade.
2. Add lamb cubes to the marinade, toss to coat thoroughly, then stir in chopped parsley or cilantro. Cover and refrigerate for at least 2 hours or up to overnight for best flavor.
3. Thread marinated lamb cubes onto skewers, alternating with onion wedges and bell pepper pieces. Leave a small gap between pieces for even cooking.
4. Preheat a grill or charcoal to medium-high heat. Oil the grates lightly to prevent sticking.
5. Grill the brochettes 8–12 minutes total, turning every 2–3 minutes, until the exterior is nicely charred and the lamb reaches desired doneness (medium-rare to medium recommended for lamb).
6. Remove from grill, let rest 3–5 minutes, then serve with lemon wedges and flatbread.