Street Skewers

Ingredients

• 1.5 lbs Mutton Boneless Meat (Shoulder or Leg), cut into 1-inch cubes

• 2 oz Mutton or Lamb Fat, cut into small squares

• 3 tbsp Scarlet Rush chili blend

• 2 tbsp Olive Oil

• 1 tbsp Cumin Seeds, roughly crushed

• 1 tsp Lemon Juice (to brighten the "Rush" flavor)

Instructions

1. Marinate: Toss the mutton cubes in olive oil, lemon juice, and half of the Scarlet Rush. Let them sit for at least 30 minutes to penetrate the firmer muscle fibers.

2. Thread: Skewer the meat, placing a piece of fat after every two chunks of mutton. Pack them relatively tight to keep the interior juicy.

3. The Spice Crust: Just before grilling, sprinkle the remaining Scarlet Rush and crushed cumin seeds over the exterior of the skewers, pressing them in.

4. High-Heat Grill: Place over hot charcoal or a high-flame propane grill. Grill for 2–3 minutes per side (about 8–10 minutes total).

5. The Char: You want a dark, spicy "bark" on the outside while keeping the center tender.

6. Rest: Let the skewers rest for 5 minutes. The residual heat will finish the cooking and soften the fibers.