These lamb kebabs are so easy to throw together, and versatile too!
Delicious served with cous cous but also perfect in a pitta or flatbread with a bit of salad and a dollop of tzatziki.
I love rose harissa paste, but if you want things a little spicier, then a chilli harissa works just as well in the marinade mix.
They are lovely cooked on a griddle, but are great on a BBQ or even in the air fryer. Enjoy!
Serves 2-3
500g lamb leg steaks
½ tablespoon of rose harissa
1 teaspoon of cumin
1 teaspoon of cinammon
½ teaspoon of turmeric
1 tablespoon of lemon juice
1-2 tablespoons of vegetable oil
Salt (to taste)
- Cut the lamb into 3 cm cubes and place in a bowl.
- Add the remaining ingredients and mix well.
- Leave to marinate in the fridge until ready to cook.
- Soak the bamboo skewers if using.
- Thread the lamb cubes onto the skewers.
- Heat a griddle pan until it's very hot.
- Cook the kebabs for 8-10 minutes, until they have a gorgeous char on both sides, but are still slightly pink in the middle.
