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Is there anything better than meat on a stick that’s been hit with serious heat, covered in hot and cool sauces? If there is and you know what it is……keep it to yourself, I’m happy with what I have thanks.
The key to these is using cuts of spring lamb that your butcher would usually sell you for a stew. So for this kebab dish you want off-cuts so you can really pack the kebab sticks!
Enough for 4 people
2lbs Spring lamb ‘cuts’
200mls olive oil
1 tbs sweet paprika
1 tbs cumin powder
1 tbs coriander powder
2 cloves garlic minced
2 tps salt flakes
2 tps cracked black pepper
2 tps dried oregano
2 tps cayenne pepper
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1st Keep
 jonnydunk
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