Georgian Lamb Kebabs with Dill Sauce

1. Marinate the Lamb

Combine the minced garlic, kosher salt, ground cinnamon, hot paprika, cayenne pepper, ground allspice, and freshly ground black pepper in a large bowl. Toss in the lamb cubes and coat them with the spices. Drizzle in the extra-virgin olive oil, ensuring each piece is well-coated. Let the lamb marinate for at least 30 minutes to allow the spices to infuse.

2. Prepare the Dill Sauce

In a separate large bowl, mix the finely chopped red bell pepper, cucumber, fresh dill, cilantro, minced chile, and garlic. Season with sea salt and black pepper to taste, then drizzle with extra-virgin olive oil and red wine vinegar. Adjust the seasoning if necessary.

3. Preheat the Grill or Broiler

Preheat your grill or broiler to high. This will ensure that the lamb cooks quickly, achieving a charred exterior while remaining rare inside.

4. Skewer the Lamb

Thread the marinated lamb cubes onto the soaked skewers. Brush each skewer with a little extra olive oil to prevent the lamb from sticking and to help develop a caramelized crust.

5. Grill or Broil the Lamb

Place the skewers on the preheated grill or broiler. Cook the lamb for about 2-4 minutes on each side, until charred on the outside and rare on the inside. Serve with the dill sauce on the side.