Preheat the barbecue for direct cooking.
Combine the cumin, chilli flakes and salt in a bowl.
Cut the meat and fat of the chops into small cubes. In a fresh bowl, combine the diced lamb and fat with two-thirds of the spice mix. Rub all over the meat, reserving the extra spice mix for cooking.
Thread the meat onto skewers, alternating every so often with a piece of the fat. Cook on the barbecue for around 5 minutes each side, sprinkling with the spice mix now and then.
The skewers are ready when they’re cooked through and caramelised. Serve on a flatbread.
Eat immediately and enjoy.
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If you can’t find chops, use another fatty cut of lamb, such as shoulder. Read the full article here.
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