Small pieces of lamb leg are tossed with plenty of spices, threaded onto thin skewers, and cooked quickly over high heat in the style of a Turkish grillhouse. Their bite-size shape means they cook quickly, becoming browned outside while remaining tender inside.
Cut the lamb leg into evenly sized, bite-size cubes.
Toss the lamb cubes with the salt, black pepper, cumin, and Turkish red pepper flakes, then let them rest for 15 minutes.
Thread the meat pieces tightly onto thin skewers, alternating them with slices of tail fat.
Cook the skewers quickly over high heat, turning them often, until the outside is browned and the inside remains tender.
Cut the meat into small, evenly sized pieces; larger pieces may not cook through before the outside burns. Turn the skewers often; thinly cut meat can burn much faster than thick pieces.
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