Serves 4

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).

NOTE: If you would like some extra heat on the side, try our Kan Kan Kan spice blend, popular in Burkina Faso.

Ingredients:

1/2 tsp paprika
1/2 tsp cinnamon
1/4 tsp cayenne
3 cloves garlic, crushed
salt, to taste
2 Tbsp vinegar

1 1/2 lbs lamb meat, cubed for skewers

Method:

1. In a small bowl, mix together paprika, cinnamon, cayenne, garlic, salt, and vinegar.

Have I told you recently how much I adore garlic?

Salt not only adds flavor, but tenderizes the meat as well.

Give everything a quick stir. No power equipment needed here!

2. Rub marinade all over the lamb pieces. Refrigerate overnight, or for at least 3 hours.

Keith snuck this photo when I wasn’t looking. I would have changed my shirt. I would have done my hair. But he wouldn’t let me redo it. Thank goodness love is blind. And blurry.

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 medium grill. Make sure its nice and oiled so the meat doesn’t stick.

Flip the skewers to finish (you’re aiming for medium).

Serve as part of a Burkinabe feast!

Spiced Lamb Kabobs | Brochettes

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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).

• CourseMain Dish
• LifestyleGrilling
• Food TypeMeat, Spicy

Servings	Prep Time
4 people	10 minutes

Cook Time	Passive Time
6-8 minutes	3 hours

Servings Prep Time 4 people 10 minutes

Cook Time Passive Time 6-8 minutes 3 hours

Spiced Lamb Kabobs | Brochettes Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe 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). CourseMain Dish LifestyleGrilling Food TypeMeat, Spicy Servings Prep Time 4 people 10 minutes Cook Time Passive Time 6-8 minutes 3 hours Servings Prep Time 4 people 10 minutes Cook Time Passive Time 6-8 minutes 3 hours

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:MetricUS Imperial

Instructions

1. In a small bowl, mix together paprika, cinnamon, cayenne, garlic, salt, and vinegar.
2. Rub marinade all over the lamb pieces. Refrigerate overnight, or for at least 3 hours.
3. The next day: thread the meat onto the skewers (try to put large pieces together on some skewers, and small pieces on others).
4. 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.