Mishkak, a Gulf street food, is made by marinating lamb leg in a spiced yogurt mixture, threading it onto skewers, and grilling it. Getting the marinade and cooking balance right takes skill.
Mix the yogurt, garlic, lemon juice, cumin, ground red pepper, turmeric, salt, and olive oil, then coat the lamb with the mixture.
Refrigerate the marinated meat for at least 2 hours so the spices can penetrate.
Thread the marinated lamb pieces tightly onto metal skewers.
Turn the skewers occasionally as they cook over hot coals, until browned on all sides. If you do not have a grill, you can cook them in a preheated air fryer basket for a similar amount of time.
Marinate the meat for at least 2 hours so the spices can penetrate and the meat does not stay tough. Allergen: contains dairy.
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