Lamb Kebabs & Cucumber Raita
Serves 4 to 6
Cucumber raita
1 large cucumber, halved lengthwise 2 cups plain yogurt ¼ cup chilled water ½ teaspoon salt ½ teaspoon black pepper ¼ teaspoon cayenne
Lamb kebabs
1 teaspoon cayenne pepper 1½ tablespoons juniper berries 8 to 10 black peppercorns 1½ teaspoons coriander seeds 1 teaspoon cumin seeds 1½ teaspoons sea salt 1 2-inch piece ginger root, peeled 4 garlic cloves, trimmed and peeled 1½ cups diced white onions ¼ cup fresh lemon juice, plus more to taste ¼ cup olive oil 2 pounds boneless lamb shoulder, fat trimmed and cut into 1-inch cubes 1 to 2 large tomatoes, halved 1 tablespoon fresh cilantro leaves for garnish Extra olive oil for grilling
To make the cucumber raita: Using a tablespoon, core out the seeds from the center and discard. Dice into chunks and set aside. In a medium mixing bowl, lightly whisk the remaining ingredients; taste and adjust seasoning if necessary. Fold in the cucumber and chill, covered, in the refrigerator for at least 30 minutes before serving.
To make the kebabs: Coarsely grind the cayenne, juniper, peppercorns, coriander, cumin and salt. (I like to use a mortar and pestle, just to crack the seeds open.) Add this mixture to a blender, along with the ginger, garlic, onions, lemon juice and olive oil. Pulse until you get a smooth paste. Place the lamb in a large mixing bowl and transfer this marinade to it. Coat the lamb evenly with the marinade, cover and refrigerate at least 4 hours or overnight.
When ready to grill, thread the lamb onto skewers. Cook on a charcoal or gas grill at high heat, rotating the skewers every 2 to 3 minutes, until the lamb is cooked to the desired level — I prefer medium-rare, about 10-12 minutes total. Once cooked, place the skewers on a tray and allow to rest covered with foil.
Brush the tomato with olive oil and grill on each side for about 4 to 5 minutes. Remove from heat.
Before serving, garnish the hot lamb kebabs with cilantro and a little freshly squeezed lemon juice. Serve with grilled tomatoes and cucumber raita.