Lamb Kebab

Cooking time: 2hrs

SERVES: 6

Ingredients

- 500g boneless lamb leg or shoulder, cut into 3cm cubes

- 1 medium onion, grated

- 2 cloves of garlic, minced

- 15g fresh parsley, finely chopped

- 1 tsp ground cumin

- 1 tsp ground coriander

- 1/2 tsp ground paprika

- 1/2 tsp ground black pepper

- 1/2 tsp salt

- 2 tbsp olive oil

- Wooden or metal skewers

- 6 Flat Breads

- Chilli Sauce

- Garlic Sauce

- Pickled Red Cabbage

Method

1. In a large bowl, mix the lamb cubes with the onion, garlic, parsley, cumin, coriander, paprika, black pepper, salt, and olive oil. Cover and refrigerate for at least 2 hours, or overnight for better flavour.

2. Preheat a grill or grill pan over medium-high heat. Thread the marinated lamb cubes onto skewers, about 4-5 pieces per skewer.

3. Grill the kebabs for 10-12 minutes, turning occasionally until cooked through and slightly charred on the outside. Let the kebabs rest for a few minutes before serving.

4. Serve the lamb sheesh kebabs with the chilli sauce, garlic sauce, and pickled cabbage on the side, along with some warm flat bread or rice, if desired. Enjoy!