On the heat. Mild

Ingredients

• 1 kg lamb, in 40 mm cubes
• 8 cloves garlic, crushed with salt
• 3 tbsp coarse sea salt
• 20 fresh bay leaves
• 3 tbsp olive oil · 2 tbsp red wine vinegar
• Black pepper
• — TO SERVE
• 60 g butter melted with 2 crushed garlic cloves
• Bolo do caco or any soft flatbread · fried maize cubes

Method

1. Rub the cubes with the garlic paste, salt, oil, vinegar and pepper. Bruise half the bay leaves and mix them through. Marinate 4 hours.
2. Thread onto long metal skewers — traditionally a bay laurel branch — alternating a fresh bay leaf between every two cubes.
3. Very hot coals. 4 minutes a side for 40 mm cubes, turning twice more after that. Aim for charred outside, pink centre.
4. Brush with the garlic butter as they come off the fire, not before.
5. Serve hanging from a hook if you have one, or upright in a jug — the juices run down and are caught with bread.
6. Bread and fried maize cubes underneath to soak everything up.

Cook's note. Fresh bay, not dried. Fresh leaves between the cubes steam and perfume the meat. Dried ones scorch and taste of dust.

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