Ingredients:
- 500g lean boneless lamb (leg or shoulder is ideal) cut into 2.5 cm cubes
- 8 skewers or sticks of fresh rosemary
- 2 red onions, peeled and quartered
- 2 green peppers, deseeded and cut into 2.5 cm cubes
Marinade:
- 3 teaspoons coriander seeds, lightly toasted
- 2 teaspoons cumin seeds, lightly toasted
- 1 clove garlic
- Zest and juice of 1 lemon
- Sea salt
- Olive oil
- 2 squirts of Clarks Maple Syrup
Method:
- Place the spices in a pestle and mortar and grind until fine
- Add the garlic and bash until you have a paste. Add the oil and Maple Syrup and mix well
- Place the lamb in a bowl and cover with the marinade. Give it a good mix and refrigerate for an hour
- Spike each piece of meat alternately with the red onion and pepper using the rosemary sticks or skewers
- Barbecue or grill for 5 -7 minutes turning regularly
- Allow to rest for a few minutes before serving
- Serve with tsatsiki drizzled with maple syrup and flatbreads.
Recipe courtesy of Clarks maple syrup.
Tagged in Recipes