These Catalan lamb skewers, seasoned with a marinade made with garlic, paprika, and cumin and served with a spicy pepper and sofregit sauce and a cooling cucumber-yogurt salad, are an authentic tapas or entrée. Who doesn't love food on a stick?
*Note: How To Remove Silver Skin
The silver skin is the thick, shiny, opaque membrane that covers some cuts of meat. It can keep a rub or marinade from penetrating the meat and it’s also unpleasant to chew. To remove it, use a sharp knife to make a small cut through the silver skin at one end of your cut of lamb. Then insert the tip of a sharp knife between the membrane and lamb and angle the blade slightly toward the silver skin. Use a paper towel in the other hand to grasp the slippery silver skin and pull it away from the meat as you carefully slide the blade against the silver skin, slowly working your way along the length of the cut of meat. Trim any other bits of silver skin that remain.