Ask your butcher for either boned and trimmed shoulder or thick slices off the leg. Dice the meat, counting four 1 to 1 1/2-inch pieces per person. Place in a deep dish, salt, pepper, add 1 teaspoon powdered cumin, stir to coat all the pieces, moisten with olive oil, just enough to coat all sides of each piece. Leave to marinate for 25 to 30 minutes. Skewer and broil under (or on) a hot grill. Shashlik is served according to the taste of each guest. Serve with small tomatoes the surface of which is grilled, green or chopped onions and well-buttered Creole rice. These large kebabs can also be flavored with Provence herbs or flambÄd with a small glass of vodka on the serving dish.
