For the marinade:

1/3 Cup plus 1 Tbsp Curate Pincho Moruno Rub
¼ Cup packed cilantro leaves
¼ Cup packed parsley leaves
1 tsp salt
3 cloves of garlic
2 Tbsp lemon juice
1 Cup grapeseed oil, or other neutral high-temp cooking oil

For the lamb:

2 pounds of lamb shoulder or leg of lamb, pre-cut into 1” cubes, or 3 pounds of boneless shoulder or leg if prepping at home
16 Wood Skewers, 6” long 

For the Marinade 

Combine all ingredients other than lamb shoulder (and skewers, of course!) in a blender and blend on high until smooth. 

For the lamb

1. Cut two pounds lamb shoulder or leg of lamb into 1” cubes. 
2. You can have your butcher do this for you if you like. Many butchers sell cubed lamb for kebabs, which you could easily use. 
3. If you are cutting the lamb yourself you will need to purchase about 3 pounds worth of boneless shoulder or boneless leg. Trim off all of the fat, and as much of the silverskin as possible before cubing. 
4. Cover the cubed meat with the marinade and let marinate for 18 to 24 hours in the fridge.
5. Meanwhile, soak about 16 each 6” bamboo skewers in water for at least 2 hours.
6. Once done marinating, skewer the meat, placing 5-6 pieces of lamb on each skewer. Season each skewer with a pinch of kosher salt.  
7. For best flavor, grill your lamb until medium done, about 2-3 minutes on each side. Turn only once, only searing on two sides. Skewers can also be broiled if no grill is available! 

Tip: When cooked to the appropriate medium temperature, the meat will start to have resistance when you touch it. 

1. Remove from the grill, plate, and serve Cúrate-style with a side of pickled cucumber and onion for a perfect tangy accompaniment!