Smoky lamb kebabs
An Annabel Langbein recipe
400g lamb medallions or leg meat
½ cup plain yoghurt
2 cloves garlic, crushed
1 teaspoon fresh grated ginger
½ teaspoon ground cumin
¼ teaspoon smoked sweet paprika
2 teaspoons lemon juice
salt and pepper
12 wooden skewers, soaked in water for half an hour before using to prevent burning
Chop lamb into 2cm cubes.
Mix all marinade ingredients together in a bowl. Add lamb and mix thoroughly to coat evenly. Leave to marinate for at least 1 hour, or covered in the fridge for up to
Thread 3 pieces of meat onto each soaked skewer. Heat a barbecue hotplate or heavy frypan with a little oil to medium-high and cook kebabs for about 2 minutes each side. Do not overcook lamb or overcrowd the pan.
Serve hot with paprika aioli.
Makes 12 skewers
Mix together 1 cup good-quality mayonnaise with ½ teaspoon smoked sweet paprika and 1 tablespoon very finely chopped coriander and/or spring onion.