Diced leg of lamb is marinated with garlic, cumin, and sumac, then threaded onto skewers and quickly grilled. Served with fresh sumac and sliced onion, these skewers are a simple but flavorful example of Iraqi street food.
Mix the lamb leg cubes with the crushed garlic, cumin, one 5 ml measure of sumac, olive oil, salt, and black pepper. Let the meat rest for 20 minutes.
Thread the marinated meat onto metal skewers, leaving space between the pieces.
Cook the skewers on a preheated grill for 12 minutes, turning them, until browned on the outside and cooked to your preferred doneness inside.
Transfer the skewers to a plate and sprinkle with the remaining sumac and sliced red onion before serving.
Let the meat rest at room temperature while it marinates, rather than refrigerating it; cold meat can cook unevenly on the grill. Make sure the grill is fully heated before adding the meat.
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