Shashlik with Grilled Lamb and Carrots

Method

1. Cut lamb into 2cm cubes and carrots into 3cm pieces.
2. Peel and slice onion, mince garlic.
3. Mix lamb, carrots, onion, garlic, paprika, cumin, olive oil, and salt.
4. Skewer pieces, grill over medium heat for 12-15 minutes, turning occasionally.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.