Cumin & chilli lamb skewers
Prep
10 mins
Cook
10 mins
Servings
2
Difficulty
Easy
These cumin and chilli lamb skewers are my go to when I want something impressive but don't have much time. The whole thing comes together in just twenty minutes, which makes it perfect for a weeknight dinner or casual entertaining. I love how the toasted cumin seeds bring this warm, nutty flavour that really complements the tender lamb, while the chilli flakes add a gentle kick without overwhelming your palate. Cumin is brilliant for digestion too, so you're getting something tasty and genuinely good for you. Served with soft flatbreads, it feels like a proper restaurant meal, but honestly it's so simple and budget friendly that you'll find yourself making it again and again.
Ella x
Ingredients
- ½ tspchilli flakes
- 1½ tspcumin seeds(toasted)
- ½ tspfennel seeds
- ½ tspsea salt flakes
- ½ tspgarlic granules
- 1lamb leg steaks(No.1 Lamb Leg Steaks (typical weight 230g))
- ½ tbspolive oil
- 200 gramsthe levantine table 2 handstretched flatbreads
Detail level
Instructions
- 1
Preheat the grill to high or heat the barbecue. Have 4 skewers ready. If yours are wooden, soak in water for a minimum of 10 minutes before use. Put the chilli flakes, cumin seeds and fennel seeds in a pestle and mortar and coarsely grind. Add the salt and garlic granules and briefly grind together.
- 2
Cut the lamb steaks into 3cm cubes, then put into a bowl. Toss with the spice mix and oil until thoroughly coated. Thread onto the skewers and grill, or barbecue, for 8-10 minutes, turning regularly, until the kebabs are thoroughly browned on the outside and the lamb cooked to your liking. Heat the flatbreads according to pack instructions, or heat directly on
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