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Spiced lamb kebabs

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.
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Spiced lamb kebabs

 

Serves: 
4
Time to prepare: 
10 minutes
Cooking time: 
20 minutes
Suitable for Halal cookery: 

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Lamb
Ingredients: 
  • 450g/1lb lean boneless lamb leg steaks, neck fillet or shoulder, cut into 2.5cm/1inch cubes
  • 3 garlic cloves, peeled and crushed
  • 10ml/2tsp ground cinnamon
  • 10ml/2tsp ground cumin
  • Salt and freshly milled black pepper
  • 10ml/2tsp rapeseed or olive oil
  • Zest and juice of 1 lemon
Tips: 
Instead of making your own use a ready prepared dry rub mix to replace the spices.
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.