- 500 g quality lamb, trimmed and cut into 2.5cm cubes
- 6-8 skewers or sticks fresh rosemary, lower leaves removed, tips kept on
- 2 red onions, peeled and quartered
- 2 red peppers, deseeded and cut into 2.5cm pieces
For The Marinade1 tablespoon smoked paprika2 cloves½ teaspoon cumin seeds2 teaspoons coriander seeds sea salt freshly ground black pepper olive oil
First bash up all the spices in a pestle and mortar until fine, then mix with the oil to make a thick marinade paste. Put the lamb pieces into a bowl and cover with the marinade. Let them sit there 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 nicely charred meat on the outside with juicy pink on the inside. Allow to rest for a few minutes – that is, if you can stop yourself eating them straight away!