Cubes of lamb leg are marinated with garlic, cumin and sumac, threaded onto skewers and grilled quickly. Finished with a scatter of fresh sumac and sliced onion, this skewer is a simple but effective example of Iraqi street food.
Toss the lamb leg cubes with crushed garlic, cumin, 1 dessertspoon of sumac, olive oil, salt and black pepper, then let rest for 20 minutes.
Thread the marinated meat onto metal skewers, leaving small gaps between pieces.
Grill the skewers on a preheated grill, turning, for 12 minutes, until the outside is seared and the centre reaches your preferred doneness.
Transfer the skewers to a plate and scatter the remaining sumac and sliced red onion over them to serve.
Let the meat marinate at room temperature rather than in the fridge; putting cold meat on the grill throws off the cooking time. Do not add the meat before the grill is properly hot.
If sumac is unavailable, fresh lemon juice works as a substitute; the tartness is similar, though that characteristic tang is missing.
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