Mùhzir Kèbābi

Ingredients

• 900 g mutton (best cut, such as leg or shoulder) (Cut into egg-sized chunks, approximately 5–6 cm each. Use the best, most tender part of the animal.)
• 2 medium onion (Finely chopped.)
• 1 tsp salt (Adjust to taste.)
• 0.5 tsp black pepper (Freshly ground is best. Adjust to taste.)
• 0.5 tsp ground cinnamon (Adjust to taste.)
• 200 g caul fat (thin) (Ask your butcher for thin caul fat, also known as lace fat or crépine. Soak in cold water for a few minutes to make it pliable before use.)

Instructions

1. 1Using a sharp knife and a sturdy chopping board, cut the mutton into large, roughly equal chunks about the size of an egg (approximately 5–6 cm). Uniform sizing is important so the pieces cook evenly on the skewer. Place the cut meat in a large mixing bowl.
2. 2Scatter the finely chopped onions over the mutton in the bowl. Sprinkle over the salt, black pepper, and ground cinnamon. These three seasonings are all that are called for — do not be tempted to add more. Toss and mix thoroughly with your hands or a large spoon until every piece of meat is well coated in the onion and spices.
3. 3Once well mixed, cover the bowl tightly with cling film or a lid and set aside at room temperature for one to two hours. This resting period allows the onion and spices to penetrate the meat, tenderising it and developing deeper flavour. Do not skip this step — it is essential to the dish.
4. 4While the meat finishes marinating, soak the caul fat in a bowl of cold water for 5 minutes to make it soft and pliable. Gently lift it out and lay it flat on a clean work surface. Cut it into pieces large enough to wrap around each chunk of mutton — roughly 10–12 cm squares, though this will depend on the size of your caul fat.
5. 5After marinating, thread the pieces of mutton onto metal or pre-soaked wooden skewers, leaving a small gap between each piece so heat can circulate. Then carefully wrap each piece of meat with a piece of caul fat, tucking the edges around the meat neatly. The caul fat will cling to itself and hold in place without needing to be tied. Work gently as caul fat can tear.
6. 6Prepare a grill, barbecue, or a broiler with a good, steady heat — ideally over charcoal or a live flame as in the original recipe. Place the skewers over the heat and turn them slowly and gently every few minutes to ensure even cooking on all sides. Avoid moving them too quickly. The caul fat will begin to render and melt, self-basting the meat as it cooks.
7. 7As soon as the meat starts to brown and the caul fat begins to drip, use a spoon or a brush to collect the drippings from the bottom of the grill tray or a drip tray placed beneath the skewers. Carefully baste this gravy back over the meat. Continue to turn and baste the kebabs until the meat is cooked through and richly browned on all sides — approximately 20 to 30 minutes total grilling time.
8. 8Once the kebabs are cooked through and nicely browned, carefully remove the skewers from the heat. Slide the meat off the skewers onto a warm serving dish. Arrange them neatly and serve immediately while hot. As the original recipe instructs, dish them up tastefully — a simple, attractive presentation is all that is needed.