Ingredients
- 700g lamb shoulder, cut into small cubes
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp red wine vinegar
- 2 garlic cloves, crushed
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp Aleppo pepper or mild chilli flakes
- 1 tsp sea salt
- 1/2 tsp black pepper
- To Serve:
- Flatbreads
- Charred green peppers
- Pickled red chillies
- Onion salad
- Lemon wedges
- Natural yoghurt, optional
Nutrition (per serving)
- Calories: 530
- Protein: 36g
- Fat: 39g
- Carbs: 10g
Method
- Mix the olive oil, lemon juice, vinegar, garlic, oregano, cumin, Aleppo pepper, salt and black pepper.
- Add the lamb and coat well.
- Cover and marinate for 2 hours.
- Thread the lamb onto small skewers.
- Heat a BBQ or grill until very hot.
- Cook the skewers for 8 to 10 minutes, turning often.
- Rest briefly.
- Serve with flatbreads, pickles, peppers and onion salad
Notes
Cutting the lamb smaller helps it cook quickly and stay tender. Lamb shoulder has good flavour, but don’t overcook it or it can toughen.