Borasheht (or brochettes/kabobs) can be any sort of skewered meat. In our recipe, tender pieces of lamb are marinated in a spicy sauce. As you bite into the lamb, your mouth fills with a hint of cinnamon and garlic, mild tang from the vinegar, and a steady, creeping burn from the cayenne (about mild, on my scale).
| Servings | Prep Time |
| 4 people | 10 minutes |
| Cook Time | Passive Time |
| 6-8 minutes | 3 hours |
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Borasheht (or brochettes/kabobs) can be any sort of skewered meat. In our recipe, tender pieces of lamb are marinated in a spicy sauce. As you bite into the lamb, your mouth fills with a hint of cinnamon and garlic, mild tang from the vinegar, and a steady, creeping burn from the cayenne (about mild, on my scale).
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Ingredients
- 1/2 tsp paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 3 cloves garlic , crushed
- salt
- pepper
- 1 1/2 lbs lamb , cubed for skewers
Servings: people
Units:
Instructions
- In a small bowl, mix together paprika, cinnamon, cayenne, garlic, salt, and vinegar.
- Rub marinade all over the lamb pieces. Refrigerate overnight, or for at least 3 hours.
- The next day: thread the meat onto the skewers (try to put large pieces together on some skewers, and small pieces on others).
- Cook on a well-oiled grill over medium heat. Flip the skewers to finish (you’re aiming for medium).
Recipe Notes
NOTE: If you would like some extra heat on the side, try our Kan Kan Kan spice blend, popular in Burkina Faso.