Smoky and bold lamb skewers seasoned with high-quality smoked paprika and toasted cumin seeds.
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In a large mixing bowl, whisk together the olive oil, smoked paprika, crushed cumin seeds, minced garlic, oregano, red pepper flakes, lemon juice, salt, and pepper.
Add the cubed lamb to the bowl and toss thoroughly to ensure every piece is evenly coated in the marinade.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight for maximum flavor penetration.
If using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill.
Thread the marinated lamb pieces onto the skewers, leaving a small amount of space between each piece for even cooking.
Preheat your grill or grill pan to medium-high heat and lightly oil the grates.
Grill the skewers for 3-4 minutes per side, turning occasionally, until the lamb is charred on the outside and cooked to medium-rare.
Remove from heat and let the skewers rest for 5 minutes before serving with pita bread and tzatziki.
