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Spiced Lamb Kebabs

Lamb leg steaks cut into cubes and coated with crushed garlic, ground cinnamon, cumin, oil and the zest and juice of 1 lemon and seasoning.  Lamb is threaded onto kebab skewers and cooked on a prepared barbecue or under a grill.  Serve the quick mid-week dish with a couscous and chickpea salad with freshly chopped mint and a citrus dressing.

Prep Time 10mins

Cooking time 20mins

Serves 4

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    • 450g/1lb lean boneless lamb leg steaks, neck fillet or shoulder, cut into 2.5cm/1inch cubes

    • 3 garlic cloves, peeled and crushed

    • 10ml/2tsp ground cinnamon

    • 10ml/2tsp ground cumin

    • Salt and freshly milled black pepper

    • 10ml/2tsp rapeseed or olive oil

    • Zest and juice of 1 lemon

  • Tips:

    • Instead of making your own use a ready prepared dry rub mix to replace the spices.

  1. Place the lamb in a large shallow dish. Add the remaining ingredients and stir to coat the cubes.
  2. Thread the lamb onto 8 small or 4 large metal or wooden skewers (previously soaked in water) and transfer onto a large plate or foil-lined tray.
  3. Cook on a prepared barbecue or under a preheated moderate grill for 6-8 minutes on each side, or until any meat juices run clear.
  4. Serve with a couscous and chickpea salad with freshly chopped mint and a lemon dressing.

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