Lamb Kebabs

 

 

Ingredients (Serves 6-8)

  • 500 g quality lamb, trimmed and cut into 2.5cm cubes
  • 6-8 skewers or sticks fresh rosemary, lower leaves removed, tips kept on
  • 2 red onions, peeled and quartered
  • 2 red peppers, deseeded and cut into 2.5cm pieces
  • For the marinade

  • 1 tablespoon smoked paprika
  • 2 cloves
  • ½ teaspoon cumin seeds
  • 2 teaspoons coriander seeds
  • sea salt
  • freshly ground black pepper
  • olive oil

Method

  • First bash up all the spices in a pestle and mortar until fine, then mix with the oil to make a thick marinade paste.
  • Put the lamb pieces into a bowl and cover with the marinade. Let them sit there for half an hour to an hour.
  • Then, using the rosemary sticks or skewers, spike each piece of meat alternately with red onion and peppers.
  • Grill for around 5 minutes, turning regularly, to give you nicely charred meat on the outside with juicy pink on the inside.
  • Allow to rest for a few minutes – that is, if you can stop yourself eating them straight away!

Enjoy!!!