For centuries these small black berries stood in for pepper, and on lamb skewers charred over high heat, Place des Épices’ chaste berry monk’s pepper, grown organically in Morocco, brings a mild heat and a gently herbal aroma.
Serves 4 · 25 min + 1 h marinating
- Freshly grind 1 tsp of the monk’s pepper and mix it with 3 tbsp olive oil, 1 minced garlic clove, the zest of 1 lemon and salt.
- Toss 1 1/2 lb (700 g) boneless leg of lamb, cut into cubes, in the marinade and refrigerate for 1 hour.
- Thread the meat onto skewers, alternating with pieces of red onion and bell pepper.
- Grill over high heat for 8 to 10 minutes, turning often, and serve with a final twist of the pepper mill.
The star of this recipe: Chaste Berry Monk’s Pepper, by Place des Épices.
