Moroccan Lamb Brochettes with Cumin Salt

1. 1

   Put the lamb, onion, parsley, mint, ras el hanout, and salt in a bowl.

2. 2

   Mix with your hands until blended.

3. 3

   Fry a small amount of the mixture in a nonstick skillet to taste the seasoning.

4. 4

   Adjust if necessary.

5. 5

   Divide the meat mixture into 8 equal portions, each weighing roughly 2 ounces.

6. 6

   With lightly oiled hands, mold each portion around a 12-inch bamboo or metal skewer, forming a neat sausage shape about 6 inches long and squeezing the meat so it clings to the skewer.

7. 7

   You can assemble the kebabs several hours ahead; cover and refrigerate.

8. 8

   For the cumin salt: Toast the cumin seeds in a dry skillet over medium heat, shaking the skillet constantly until the seeds are fragrant and beginning to smoke.

9. 9

   Pound them fine in a mortar, then stir in the salt.

10. 10

    Prepare a hot charcoal fire or preheat a gas grill to high.

11. 11

    Lightly oil the grill with a rag dipped in vegetable oil.

12. 12

    If you are using bamboo skewers, prepare two doubled sheets of aluminum foil that you can position underneath the exposed ends of the skewers so they dont burn.

13. 13

    Place the skewers on the grill so that the exposed ends rest over the foil.

14. 14

    (If you are using metal skewers, you dont need to take this precaution.)

15. 15

    Grill, turning as needed, until the lamb is firm to the touch, 6 to 7 minutes.

16. 16

    Serve 2 skewers per person, accompanying each portion with a lemon wedge and a small ramekin of cumin salt.

17. 17

    Enjoy with Cakebread Cellars Carneros Syrah or another substantial red wine.

* Per serving · 4 servings · Values may vary.