Shaiyah (Sudanese Charcoal-Grilled Lamb)

Instructions

1. Mix the grated onion, garlic, vegetable oil, lemon juice, cumin, coriander, salt, pepper and chili flakes in a large bowl. Add the lamb and turn until every piece is coated.
2. Cover and marinate in the fridge for at least 2 hours, or up to 12 hours. Take the lamb out 30 minutes before cooking.
3. Light a charcoal grill and let the coals burn down until covered in gray ash and medium-hot, or heat a gas grill or ridged pan to medium-high. Oil the grate.
4. Thread the lamb onto skewers, leaving small gaps between the pieces. Soak wooden skewers in water for 30 minutes first.
5. Grill for 10 to 15 minutes, turning every 2 to 3 minutes and brushing with sesame oil, until browned and charred at the edges. The thickest piece should reach at least 63°C (145°F); cook longer for well done.
6. Rest for 5 minutes, then serve hot with tomato, cucumber, onion rings, lemon wedges and dakwa or hot sauce.

Tips

• Grated onion and lemon tenderize the meat, but do not marinate beyond 12 hours, because the acid starts to make the surface mealy.
• Shoulder gives juicier, more forgiving skewers and leg gives leaner ones. Leave a little fat on the cubes, since it bastes the meat as it cooks.