Rockhopper mutton Skewers

Overview

Rockhopper culture celebrates hearty open-fire cookery, and these skewers showcase tender chunks of marinated mutton balanced by smoky edges and sweet-charred vegetables. A tangy base of yogurt and bright lemon keeps the meat juicy, while warm spices like cumin and paprika add depth. Traditional cooks favor simple pantry seasonings—garlic, a touch of olive oil, a pinch of salt, and a crack of black pepper—to let the flavor of the meat lead.

Ingredients

• 2 lb mutton (leg or shoulder), cut into 1 1/2-inch cubes
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 lemon, zest and juice
• 1/2 cup yogurt
• 2 tsp cumin
• 2 tsp paprika
• 1 tsp black pepper
• 1 1/2 tsp salt
• 1 large onion, cut into chunks
• 1 large bell pepper, cut into chunks

Equipment

• Metal skewers
• Grill or broiler
• Mixing bowl
• Tongs
• Knife and cutting board

Preparation

1. Make the marinade: In a bowl, whisk the yogurt, olive oil, zest and juice of the lemon, minced garlic, cumin, paprika, black pepper, and salt until smooth.
2. Add the mutton cubes and coat thoroughly. Cover and marinate in the refrigerator for at least 1 hour and up to 12 hours.
3. Prep the vegetables: Cut the onion and bell pepper into even chunks.
4. Preheat: Heat a grill to medium-high or set your broiler to high.

Skewering

1. Thread the pieces of mutton onto metal skewers, alternating with chunks of onion and bell pepper. Leave slight gaps between pieces for even heat circulation.
2. Lightly brush the skewers with a thin film of the marinade clinging to the meat; discard excess marinade in the bowl.

Cooking

1. Grill: Place the skewers over direct heat. Cook, turning every 2 minutes, until well charred at the edges and just cooked through, about 8–10 minutes total.
2. Broiler option: Arrange skewers on a foil-lined sheet about 6 inches from the element and broil, turning once, for roughly 10–12 minutes.
3. Rest: Transfer to a warm platter and rest for 5 minutes so juices redistribute.

Serving

Finish with a squeeze of fresh lemon, a light sprinkle of salt, and a pinch of black pepper. The sweet-charred onion and bell pepper balance the richness of the mutton, while the gentle tang of the yogurt marinade keeps each bite bright. Serve immediately while hot.

Tips

• Uniform size: Keep mutton cubes even to hit the target doneness in about 8–10 minutes.
• Grate care: Oil the grates lightly with olive oil to reduce sticking.
• Season to taste: Add a final whisper of salt only after tasting; the char boosts savoriness along with the black pepper and paprika.
• Bright finish: A last burst of lemon right at the table sharpens the flavors without overpowering the spices of cumin and paprika.