Lamb & Red Pepper Kebabs

Lamb & Red Pepper Kebabs


500g lean lamb (leg or chump)

1tbs cumin seed

2tbs coriander seed

1tsp ground cinnamon

3 cloves of garlic juice of half a lemon 2tbs olive oil

2 red peppers

Salt & pepper

Toast the cumin and coriander seeds in a dry pan over a medium heat until they start to give off their scent and just start to take on some colour.
Remove them from the pan and leave to cool.

Peel and grate the garlic into a large bowl.
Grind the cumin and coriander in a mortar and pestle and add to the garlic. Mix in the cinnamon, lemon juice, oil, salt and pepper.

Cut the lamb into 1.5cm cubes and mix with the spice mixture. Leave to marinate overnight if possible, but for at least 30-45 minutes.

Cut the peppers into squares about the same size as the lamb cubes.
Thread the cubes of lamb separated by the pepper squares on to skewers and grill, turning regularly for about 10 minutes till just cooked through. Serve with salad and hummus.



1 clove of garlic

Pinch of salt

1 can of chickpeas

2tbs tahini

Juice of 1 lemon

1tsp ground cumin


Olive oil
Chop the garlic and mash with the salt.
Put the drained chickpeas, garlic, tahini and juice of the lemon into the food processor and process until smooth. If it is very thick ad some cooking water from the chick peas or cooled boiled water to thin the consistency. Season with salt, pepper and cumin.
Process again and taste. Add more of anything you feel it needs, no one flavour should dominate and it should be thick and creamy. Transfer to a bowl and cover with a film of olive oil. It is best to leave it for an hour or two to mature and serve at room temperature.