typically prepared by cutting tender cuts of lamb—most commonly shoulder or leg—into small, 1 to 1.5-inch cubes. These cubes are threaded onto bamboo or metal skewers, often alternating with small, thin pieces of fat to ensure juiciness during cooking. The meat appears light pink to red, well-marbled, and is generally coated in a marinade or dry rub.
typically prepared by cutting tender cuts of lamb—most commonly shoulder or leg—into small, 1 to 1.5-inch cubes. These cubes are threaded onto bamboo or metal skewers, often alternating with small, thin pieces of fat to ensure juiciness during cooking. The meat appears light pink to red, well-marbled, and is generally coated in a marinade or dry rub.
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