Shish Kebab

Method

1. Trim the 180 g of lamb shoulder of gristle, leaving a thin seam of fat on each piece, and cut it into even 4 cm cubes so they cook at the same rate.
2. Grate half of 1 onion into a bowl and add its juice, 1 clove of crushed garlic, 2 tbsp of dry red wine, 1 tbsp of sunflower oil, 0.5 tsp of salt, 0.25 tsp of coarsely ground black pepper and 0.5 tsp of sweet paprika. Turn the lamb through it until every cube is coated, cover, and refrigerate at least 4 hours or overnight. Slice the remaining onion thinly and keep it in cold water for serving.
3. Take the meat out of the fridge 30 minutes before grilling. Light the charcoal and let it burn down for about 25 minutes, until the coals glow red under a coat of grey ash with no flame — flame scorches the fat and blackens the crust before the inside cooks.