Name: Spicy lamb skewers
Cook time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 1 kilogram boned leg of lamb; 1 tablespoon olive oil; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 2 teaspoon flaky sea salt, plus a little extra for sprinkling; 1 onion, grated; lemon and lime wedges, to serve; pita pockets, to serve; green salad, to serve; tomatoes, sliced to serve

Spicy lamb skewers

Julie Biuso taps into the tantalising textures and flavours of Morocco

Serves 6

Cook

10M

Marinate

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Ingredients

1 kilogram boned leg of lamb

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

2 teaspoon flaky sea salt, plus a little extra for sprinkling

1 onion, grated

lemon and lime wedges, to serve

pita pockets, to serve

green salad, to serve

tomatoes, sliced to serve

Method

1.Cut lamb through the natural sections along the lines of the silver skin (a sheath-like silvery skin which is tough when cooked). Remove silver skin with a sharp knife and cut off excess fat. Cut meat into small cubes.

2.Put remaining ingredients in a bowl and add lamb cubes. Cover and marinate in the fridge for at least 3 hours, but overnight if possible.

3.Thread onto oiled skewers and cook over a hot grill until deeply coloured. Transfer to a serving platter as they are done and sprinkle with flaky sea salt.

4.Serve with lemon and lime wedges, pita pockets, salad and tomatoes.

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Ingredients

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