You’ll see that there aren’t a huge number of ingredients here, but because you’re marinating the meat, you’ll still get amazing flavours. I’ve shown you how to cook these using a griddle or frying pan, but they’re just as good, if not better, grilled on the barbecue – just knock 5 minutes off the cooking time.

serves 4

Ingredients

• • 500g lamb neck or leg fillet
• • 8 wooden skewers
• • 2 small red onions
• • 2 red peppers
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• for the marinade
• • 1 tablespoon smoked paprika
• • 2 cloves
• • ˝ teaspoon cumin seeds
• • 2 teaspoons coriander seeds
• • sea salt and freshly ground black pepper
• • olive oil

To prepare your kebabs

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• Make your marinade by bashing the paprika, cloves, cumin and coriander seeds in a pestle and mortar until fine
• Add a pinch of salt and pepper and 2 tablespoons olive oil and mix well
• Trim any fat off your lamb then cut into 2.5cm chunks

To prepare your kebabs

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• Put the lamb pieces in a bowl and cover with the marinade
• Toss together with a spoon and make sure all of the pieces are well coated, then cover the bowl with clingfilm and pop in the fridge for 30 minutes
• If barbecuing, light the barbecue now so the flames have died down and it’s ready when you come to cook (for further advice see the Setting up a barbecue, Barbecue cooking guide and Barbecue safety guide fact sheets)

To prepare your kebabs

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• Lay 8 skewers in a tray of cold water to soak
• Peel and chop each red onion into 8 equal segments
• Halve and deseed the peppers, then cut into 2.5cm chunks

To assemble and cook your kebabs

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• If using a griddle pan, put it on a medium heat now to get screaming hot
• Build your kebabs, alternating the lamb with pepper then onion until you’ve used up all of your ingredients – you should get about 3 pieces of lamb on each kebab
• Cook the kebabs for around 15 to 20 minutes, turning occasionally so you get nice brown meat on the outside with juicy pink meat in the middle (you may need to do this is batches)

To assemble and cook your kebabs

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• Feel free to cook them for a little longer if you prefer yours well done
• Leave to rest for a few minutes then serve with pitta bread, a fresh green salad (see Simple green salad with French dressing) and yoghurt mixed with chopped fresh mint