Back home
Ingredients
Method
- 600g lamb leg or shoulder, cut into 3cm cubes
- 3 tbsp natural honey
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp cinnamon
- 2 garlic cloves, grated
- Salt and pepper
- Flatbreads, tzatziki and sliced red onion, to serve
- Lemon wedges, to serve
- Combine the honey, olive oil, cumin, coriander, paprika, cinnamon, garlic, salt and pepper. Add the lamb and toss to coat. Marinate for at least 1 hour (or overnight). Thread onto soaked bamboo skewers.
- Grill over high heat for 8 to 10 minutes, turning every couple of minutes, until the lamb is charred and cooked through with a slightly pink centre.
- Serve immediately with warm flatbreads, tzatziki, sliced red onion and lemon wedges.
1 hr 30 mins
4 serving
Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!
Build my box