Spiced Lamb Kebabs

Lamb leg steaks cut into cubes and coated with crushed garlic, ground cinnamon, cumin, oil and the zest and juice of 1 lemon and seasoning.  Lamb is threaded onto kebab skewers and cooked on a prepared barbecue or under a grill.  Serve the quick mid-week dish with a couscous and chickpea salad with freshly chopped mint and a citrus dressing. To see of video of this recipe click here.

Prep Time: 10 mins

Cook Time: 20 minutes

Serves: 4 people

Ingredients

  • 450g lean boneless lamb leg steaks, neck fillet or shoulder, cut into 2.5cm cubes
  • 3 garlic cloves, peeled and crushed
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cumin
  • 2 teaspoons rapeseed or olive oil
  • Zest and juice of 1 lemon

Method

  1. Place the lamb in a large shallow dish.  Add the remaining ingredients and stir to coat the cubes.

  2. Thread the lamb onto 8 small or 4 large metal or wooden skewers (previously soaked in water) and transfer onto a large plate or foil-lined tray.

  3. Cook on a prepared barbecue or under a preheated moderate grill for 6-8 minutes on each side, or until any meat juices run clear.

  4. Serve with a couscous and chickpea salad with freshly chopped mint and a lemon dressing.

Tips:

Instead of making your own use a ready prepared dry rub mix to replace the spices.