The best marinated lamb kebabs

By mm_food4me

Ingredients

• 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
• 1/2 teaspoon cumin seeds
• 2 teaspoons coriander seeds
• sea salt
• freshly ground black pepper
• olive oil

Details

Servings 6
Adapted from jamieoliver.com

Preparation

Step 1

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!

If you're cooking for a load of friends, or for a party, these kebabs will do the trick. They are so easy to make and damn tasty. Marinated in a blend of spices, they can be grilled, chargrilled or cooked on the barbie. Make sure you check out my recipes for

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!

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