Cumin-grilled cubes work best with a suitable quick-cooking cut. A light marinade, even cubes, a heated grill and internal checks matter most. Spices cannot compensate for meat that needs long pot cooking.
Ingredients
For four portions, use 800 g suitable boneless skewer meat cut into roughly 2.5–3 cm cubes. Prepare two tablespoons oil, one teaspoon cumin, half a teaspoon paprika, two garlic cloves, one tablespoon lemon juice, salt and pepper.
Use fragrant spices and start moderately with cumin. Serve sumac onions, bread and salad; keep vegetables with different cooking times on separate skewers.
Preparation and skewering
Combine marinade and meat, cover and refrigerate for a few hours according to your schedule. Keep chilled while lighting charcoal. Drain excess liquid and arrange cubes without heavy compression.
Trim overly large pieces and put small ones on a separate skewer so they can be removed sooner instead of drying while the largest piece finishes.
Grilling
Prepare direct browning and gentler finishing zones. Grill over settled coals, turning gradually. Move away from flare-ups and never pour water onto burning fat.
Probe the largest cube away from the skewer. Whole-cut beef and lamb need 63°C with at least three minutes' rest. Transfer to a clean plate and let each person add lemon to taste.
Why was the meat dry?
The cut may be unsuitable, cubes too small or cooking too long. Change one factor next time: cut first, then size, then centre temperature. Oil added afterward cannot restore moisture lost during cooking.
Related products from ALRAQI MEATS
Boneless Beef Cubes - 1 kg, or Boneless Beef - 3 kg. Check the product page for weight, ingredients and cutting options before ordering. Choose a cut suited to the cooking method; a boneless or mixed-meat label alone does not guarantee suitability for quick cooking.
Further guidance
Safe minimum cooking temperatures, Refrigerated food storage.