Red meat
Cubes of lamb leg are marinated with Turkish red pepper flakes, cumin and garlic, then grilled over barbecue embers. The low-carbohydrate marinade adds heat while bringing out the flavor of the lamb. A favorite for picnics.
Mix the Turkish red pepper flakes, cumin, crushed garlic, thyme, salt and black pepper with the olive oil and coat the cubed lamb.
Cover the marinated meat and refrigerate for 60 minutes to allow the spices to flavor it.
Thread the marinated meat onto metal skewers, leaving small gaps between the pieces.
Grill the skewers over embers for 15 minutes, turning occasionally, until lightly charred on the outside and cooked to your preferred doneness inside.
Refrigerate the meat after marinating it. Leaving marinated meat at room temperature risks bacterial growth. Wait until the fire has died down to embers before adding the skewers; flames will burn the outside while leaving the inside raw.
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