Jamie's Kitchen
By Jamie Oliver
15 mins plus marinating
Super easy
serves 6
About the recipe
You won't believe how quick and easy these lamb kebabs are – perfect for sharing.
Recipe From
Ingredients
500g quality lamb, trimmed, cut into 2.5cm cubes
6-8 long sprigs of woody, fresh rosemary
2 red onions
2 red peppers
MARINADE
1 tablespoon smoked paprika
2 cloves
½ teaspoon cumin seeds
2 teaspoons coriander seeds
olive oil
Method
- Bash up all the spices in a pestle and mortar until fine, then mix with a little oil to make a thick marinade paste.
- Put the lamb pieces into a bowl and cover with the marinade, toss to coat, then leave to marinate for 30 minutes to 1 hour.
- Meanwhile, peel and quarter the onions, and deseed and chop the peppers into 2.5cm pieces. Remove the lower leaves from the rosemary sprigs, leaving the tips intact (or use wooden skewers – just remember to soak them first).
- Divide and thread pieces of meat onto the rosemary sprigs (or skewers), alternating between wedges of onion and pieces of pepper.
- Grill, griddle or barbecue for around 5 minutes, or until nicely charred on the outside with a juicy pink inside. Allow to rest for a few minutes before serving – that is, if you can stop yourself eating them straight away!
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