Seamus Mullen, the chef at Tertulia, is the person who's taught me the most about Spanish food. I love his pure, clean approach to cooking, and these easy lamb skewers are an example of that philosophy.
In a mixing bowl, combine the salt, Moruno spice blend, garlic, lemon zest, oil, mint and parsley. Add the lamb and season with black pepper.
Thread the lamb onto metal or bamboo skewers (3 to 4 pieces of lamb per skewer). Place on a platter, cover with plastic and refrigerate for at least 4 hours or overnight.
Prepare a medium-hot grill or heat a grill pan over medium-high heat. Add the skewers and grill, turning once, until the lamb is cooked through, about 1 to 2 minutes per side.
Sprinkle with sea salt and Moruno, drizzle with olive oil and lemon juice, and serve.
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