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Oogie's Sumac Lamb Kabobs Ingredients Lamb Sirloin or Leg cut into cubes for kabobs Fresh Ginger 2-3 teaspoons Sumac 1/3 to 1/2 cup 2 Garlic Cloves minced or pressed Ground Allspice 1 teaspoon Hot Red Chile's Crushed 1 teaspoon Oil 1 Tablespoon or so Mix all the spices and meat together and marinate for at least 1 hour and up to overnight. Thread the meat on a skewer and cook over a medium hot barbeque until just toasted on the outside. Use any extra marinade as a basting sauce. The inside of each piece should still be medium to rare. If you overcook the meat it doesn't tast as good and can get dry. If you wish you can also cook quartered onions and tomatoes on a skewer but we've found that the onions take longer to cook than the meat so must be started first. Serve with basmati rice and a nice fresh salad with a full bodied Merlot wine. This is a special dish suitable for company and is quick and easy to make. Go To Top