Grilled Lamb and Pineapple Kebabs with Cashew

Place 200 g pineapple cubes in a small saucepan over medium heat. Cook, stirring occasionally, for 10-12 minutes until the pineapple has fully broken down into a thick, jammy consistency and any liquid has evaporated.

Add soy sauce, lemon juice, and cayenne to the jam. Stir well and simmer for 2 more minutes until the sauce is glossy and reduced by half.

Stir in 40 g chopped cashews. Remove from heat and set aside. Reserve the remaining 20 g cashews for garnish.

In a large bowl, combine garlic, ginger, cumin, paprika, ground ginger, salt, and black pepper. Drizzle in olive oil and mix into a paste.

Add the cubed lamb to the bowl. Toss vigorously, ensuring every surface is coated with the spice paste. Cover and let rest at room temperature for 10 minutes — never rush this moment.

Thread 3-4 lamb cubes onto each skewer, passing through the center of each cube for stability. Thread pineapple cubes between the lamb pieces, alternating as you go. Each skewer should hold approximately 150-160 g of total contents.

Preheat a grill or grill pan over medium-high heat until it reaches a strong, even glow. Place skewers on the grill, leaving space between each.

Grill for 6-8 minutes on the first side without moving, until a deep char has formed and the lamb releases cleanly from the grill. Flip carefully using tongs.

Continue grilling the second side for 6-8 minutes. Use tongs to turn the skewers a quarter turn every 2-3 minutes for even charring on all exposed sides. The lamb is done when it reaches 63°C at the center for medium doneness. The pineapple should be caramelized and golden at the edges.

Transfer skewers to a serving platter. Spoon the warm pineapple-cashew sauce generously over the top.

Scatter the reserved 20 g toasted cashews across the skewers for a gentle crunch. Finish with a light scatter of fresh cilantro leaves. Serve immediately.