Name: Cumin-spiced lamb kebabs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 lamb back straps, cut into 2cm-thick pieces; 1 medium green capsicum, cut into 2 cm pieces; 2 medium brown onions, cut into 2 cm pieces; 2 tablespoon ground cumin; 2 tablespoon vegetable or olive oil; 1/4 red cabbage, finely shredded; 1/4 cup balsamic vinegar; roast pumpkin wedges, to serve

Cumin-spiced lamb kebabs

Serves 4

Prep

15M

Cook

10M

Total

25M

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Ingredients

2 lamb back straps, cut into 2cm-thick pieces

1 medium green capsicum, cut into 2 cm pieces

2 medium brown onions, cut into 2 cm pieces

2 tablespoon ground cumin

2 tablespoon vegetable or olive oil

1/4 red cabbage, finely shredded

1/4 cup balsamic vinegar

roast pumpkin wedges, to serve

Method

1.Preheat oven to 200°C/180°C fan forced. Thread lamb, capsicum and onion alternately onto bamboo or metal skewers. Season. Sprinkle cumin evenly over skewers. Brush with oil.

2.Heat a large char-grill pan on high. Add skewers; cook and turn for 5-7 minutes for medium or until cooked to your liking. Transfer to a heatproof plate. Cover with foil rest for 5 minutes.

3.Place cabbage on plates. Top with skewers lightly drizzle with balsamic. Serve with pumpkin wedges.

You’ll need 8 skewers. To prevent scorching bamboo skewers during cooking, soak them in cold water for 20 minutes before threading. When serving to kids, remember to use strong kitchen scissors to remove the sharp end of skewers.
Note

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Ingredients

Method

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