Ingredients
- Lamb
- Cumin
- Dried chili and chili powder
- Salt
- Sometimes a little oil and sesame
How it is cooked
- The meat is cut small so it cooks before it toughens.
- Cumin and chili meet it in a very hot pan or over charcoal.
- It is salted frankly. A skewer that tastes only of smoke was not seasoned.
- Eat it as it comes off the grill. The pile in a window is the sad version.
Taste
Cumin-forward, hot, and lamby. The fat should be there. A lean, sweet skewer is a different country’s street food.
Possible allergens
- Lamb.
- Cumin and chili.
- Sesame oil or sesame paste.
- Wheat if it arrives in a roujiamo or with a flatbread.
- A shared wok or a house chili oil can add peanut, sesame, or shellfish even when the recipe does not.