Ingredients
- 700g lamb leg or neck fillet, cut into cubes
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp chilli flakes
- 1/2 tsp ground cinnamon
- 2 garlic cloves, crushed
- 1 tbsp lemon juice
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 red pepper, cut into chunks
- 1 yellow pepper, cut into chunks
- 1 red onion, cut into wedges
Nutrition (per serving)
- Calories: 500
- Protein: 38g
- Fat: 34g
- Carbs: 12g
Method
- Mix the olive oil, spices, garlic, lemon juice, salt and pepper into a thick marinade.
- Add the lamb and coat well.
- Marinate for 30 minutes to 1 hour.
- Thread the lamb onto skewers with peppers and onion.
- Heat a BBQ, grill or griddle until hot.
- Cook for 6 to 8 minutes, turning regularly, until charred outside and juicy inside.
- Rest for 5 minutes.
- Serve with salad, flatbreads and yoghurt.
Notes
This is best cooked quickly over high heat. Use tender cuts and keep the lamb slightly pink in the middle if you like it juicy.