Ingredients
500g lamb shoulder
8 wooden skewers
2 small red onions
2 red peppers
For the marinade
1 tbsp sweet paprika
2 cloves
½ tsp cumin seeds
2 tsps coriander seeds
Sea salt and freshly ground black pepper
Olive oil

Method

Make the marinade by mixing together the paprika, crushed cloves, cumin and coriander seeds.

Add a pinch of salt and pepper and two tablespoons olive oil and mix well. Trim any fat off your lamb, then cut into 2.5cm chunks.

Put the lamb pieces in a bowl and cover with the marinade. Toss together with a spoon and make sure all the pieces are well coated, then cover the bowl with cling film and pop in the fridge for 30 minutes.

Lay eight skewers in a tray of cold water to soak. Peel and chop each red onion into equal segments. Halve and deseed the peppers, then cut into 2.5cm chunks.

Build your kebabs, alternating the lamb with pepper and then onion until you’ve used up all the ingredients – you should get about three pieces of lamb on each kebab.Cook covered with foil in the oven at 150˚C for 30 minutes.

Sandro Deguara is a Chef, L’Aroma Restaurant, Sliema.