This is a bit like putting a normal sized kebab on a photocopier and making it ten times the size. This experiment is actually the precursor for the giant goat kebab fantasy that I am promising myself will happen this summer.INGREDIENTS:
- 1.9kg leg of lamb, boned and cut into about 6 fist sized chunks.
- 1 red onion cut in half
- 2-3 mixed peppers cut in half and de-seeded
- 1 tablespoon of freshly ground cumin
- 2-3 tablespoons of olive oil
- 1 handful of fresh coriander leaves
- 1 teaspoon of salt
METHOD:
Mix the lamb, olive oil, ground cumin, and coriander leaves in a bowl and cover for a few hours to marinate. Prepare the charcoal fire and let it mature whilst the giant kebab is being assembled. Good lumpwood charcoal is best, and keep the coals to the sides, not beneath the food.
On a 60cm spit, alternate chunks of lamb, onion and peppers and pack them tightly together. Season the surface of the lamb with salt. Start cooking the kebab when the charcoal is at its hottest, then let the embers burn down a bit, only adding small amounts of fuel every 30 minutes or so.
To get meltingly tender lamb, you need to let it cook slowly for 2-3 hours over coals that are just hot enough to create a very gentle sizzle on the surface of the meat.
This one of course was done on my trusty battery powered rotisserie which has featured since Garden Spit Roast - Chapter 2 (and still running on the same two batteries I have to add), but with proper dedication, it could have been done by hand in the same way many Italians cook capretto (roasted baby goat or kid) beside an open fire.
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