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Spring lamb Kebabs


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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