Spiced Lamb Skewers

BBQ or grill, it’s all good

You could do these on a BBQ. We chose not to because our patio turns into Lord of The Flies: The Bugs are Back every time the thing is lit.

Instead, I grilled (or broiled if you’re American) them and ate my dinner in blissful, fly-free, peace.

We’ve a freezer full of New Zealand lamb racks (don’t ask – wholesalers and their ‘specials’) so I was getting a bit sick of lamb – first world problems, right?! – and these kebabs were a nice change.

Also you really cannot beat a bit of meat on a stick. It truly brings out the cavewoman in me.

I may or may not have been grunting while I devoured these. No-one will ever know (except Hubs and he’s seen me lose my dignity so often that he’s immune to it).

Spiced Lamb Skewers (makes 4)

• 8 oz lamb, cut into large chunks
• 1 tsp ras-el-hanout
• 1/2 tsp cumin
• 1 tsp paprika
• 1/2 tsp chili powder
• 1/4 tsp black pepper

1. Combine the spices then rub firmly into the meat, making sure each chunk is well coated. Let sit for 10 minutes.
2. Add the chunks to 4 skewers, piercing through the thickest part of the meat and spacing them about 4 cms apart (I averaged about 3 pieces per skewer).
3. Grill/broil for about 5 minutes on each side

Like this? You might also like:

• Tandoori Pork Skewers
• Chimichurri Chicken Skewers
  
• Salmon Tikka Kebabs
• Lebanese-spiced Kebabs

 

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