Spiced lamb skewers
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Serves:     people
Notes from Anna

Juicy, fragrant cubes of lamb for the barbecue but equally delicious cooked under a hot grill for about 8 minutes, turning regularly. Serve with our caponata.
You can marinate the lamb a day in advance. Enjoy any leftovers simply with some pitta bread, shredded lettuce and chopped tomatoes.



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  1. Rinse the meat and pat dry with kitchen paper. Cube the meat into 4cm pieces.
  2. Squeeze the lemon. Wash and quarter the tomato. Peel and roughly chop the onion. Peel and crush the garlic.
  3. Blitz the coriander seeds, cumin seeds, cinnamon, onion, crushed garlic, tomato and the oil to a smooth paste.
  4. Pour the marinade over the pieces of lamb. Cover and refrigerate for at least 2 hours.
  5. Thread the lamb pieces on to metal skewers and barbecue over medium hot coals for about 8 minutes, turning the skewers regularly every couple of minutes. The meat should be browned on the outside but still slightly pink on the inside.

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