Lamb Kebabs
-
- 1 lb. 2 oz. lamb, trimmed and cut into 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, seeded and cut into 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
First bash up all the spices with a mortar and pestle until fine, then mix with the oil to make a thick marinade paste. Put the lamb pieces in a bowl and cover with the marinade. Refrigerate 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 a nicely charred meat on the outside with juicy pink on the inside. Allow to rest for a few minutes — that is, if you can keep yourself from eating them straight away!
Serves 6-8.
From "Jamie's Kitchen " by Jamie Oliver
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