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Lamb Kebabs

Recipes » Main Dish » Grill and BBQ

Lamb

Makes 6–8 kebabs

• 500g/1lb 2oz lamb, trimmed and cut into 2.5cm/1 inch cubes

• 6–8 skewers or sticks of fresh rosemary, lower leaves removed, tips kept on

• 2 red onions, peeled and quartered

• 2 red peppers, deseeded and cut into 2.5cm/1 inch pieces

for the marinade

• 1 tablespoon smoked paprika

• 2 cloves

• ½ teaspoon cumin seeds

• 2 teaspoons coriander seeds

• sea salt and freshly ground black pepper

• olive oil

Cuisine: USAMain Ingredient: Lamb

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Ingredients

Ready in 40 minutes
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Original recipe makes 8

500 inchcubes

6 sticksfresh rosemary; lower leaves removed, tips kept on, (up to 8)

2 red onions; peeled and quartered

2 red peppers; deseeded and cut into 2.5cm/1 inch pieces

1 for the marinade

1 tbspsmoked paprika

2 cloves

1/2 tspcumin seeds

2 tspcoriander seeds

sea salt and freshly ground black pepper

olive oil

Lamb Kebabs Preparation

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!