A beloved Gulf street food, mishkak marinates lamb leg pieces in a spiced yoghurt marinade before skewering and grilling. Getting the marinade and the grill timing right takes real skill.
Mix the yoghurt, garlic, lemon juice, cumin, paprika, turmeric, salt and olive oil, then coat the lamb thoroughly.
Rest the marinated meat in the fridge for at least 2 hours; letting the spices penetrate is essential.
Thread the marinated lamb pieces tightly onto metal skewers.
Grill the skewers over hot coals, turning occasionally, until browned on all sides. If you do not have a grill, a preheated airfryer basket works in a similar time.
If the meat does not marinate for at least 2 hours, the spices will not penetrate and it stays tough. Allergens: contains dairy.
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