- 1/4 cup cilantro leaves
- 1/4 cup parsley leaves
- 3 garlic cloves
- 3 bay leaves
- 2 chiles de árbol
- 2 tablespoons fresh lemon juice
- 2 tablespoons sweet pimentón
- 1 tablespoon plus 1 teaspoon garam masala
- 1 tablespoon plus 1 teaspoon dried thyme
- 2 teaspoons kosher salt, plus more for seasoning
- 1 1/2 teaspoons pepper
- 1 cup canola oil, plus more for the grate
- 2 pounds trimmed lamb shoulder, cut into 1 1/2-inch cubes
- 1 hothouse cucumber, thinly sliced on a mandoline
- 1/2 medium sweet onion, very thinly sliced on a mandoline (1 cup)
- 1/2 cup sugar
- 2 teaspoons kosher salt
- 3/4 cup sherry vinegar
- 16 wooden skewers, soaked for 2 hours
How to make this recipe
Marinate the lamb
In a blender, combine all of the ingredients except the lamb and puree until smooth. Transfer to a large bowl or resealable plastic bag, add the lamb and turn to coat. Marinate in the refrigerator for 18 to 24 hours.
Meanwhile, make the pickles
In a large bowl, toss the cucumber and onion. In a medium saucepan, combine the sugar and salt with 3/4 cup of water and bring to a simmer, stirring to dissolve the sugar and salt. Remove the pan from the heat and stir in the vinegar; let cool slightly. Pour the warm brine over the cucumber and onion and let cool to room temperature, then refrigerate overnight.
Light a grill and oil the grate. Remove the lamb from the marinade and thread onto the skewers; season lightly with salt. Grill, turning, until lightly charred and medium within, 6 to 7 minutes total. Transfer the lamb to a platter and serve with the pickles.
The pickles can be drained and refrigerated for 3 days.
Pair this lamb dish with a cherry-inflected, medium-bodied red Rioja.