Lamb shoulder is cut into small strips, marinated with olive oil, garlic, and marjoram, then cooked very close to high heat. It is served the moment a fine crust forms on the outside.
Ingredients
Equipment
Method
- Cut the lamb into strips about 1/2 inch (1.3 cm) wide and 2 inches (5 cm) long. Keep the fat and try to leave some lean attached to it.
- Crush the garlic enough to loosen the peel, then peel it and discard the peel.
- Toss lamb with olive oil, salt, pepper, marjoram, and garlic until coated. Marinate 2 hours at room temperature, or 4 to 6 hours in the refrigerator, turning occasionally. If refrigerated, let it stand out at least 30 minutes before cooking.
- Preheat the broiler or prepare very hot coals (or hot embers).
- Turn the lamb once more, then skewer the strips, piercing each piece in at least two places.
- Cook as close as possible to the heat source. Cook 3 minutes on one side, then 2 to 3 minutes on the other, until a fine crust forms. Serve immediately.