This lamb skewer recipe is super simple but huge on flavour thanks to caramelisation on the grill and maximum spicing. Recipe by MOB Contributor Helen Graves.
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Step 1.
Preheat the barbecue for direct cooking.
Step 2.
Combine the cumin, chilli flakes and salt in a bowl.
Step 3.
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.
Step 4.
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.
Step 5.
The skewers are ready when they’re cooked through and caramelised. Serve on a flatbread.
If you can’t find chops, use another fatty cut of lamb, such as shoulder. Read the full article here.
Serves
4
850 g
Lamb Chops
4
Flatbread
2 tbsp
Ground Cumin
1 tbsp
Chilli Flakes
1 tsp
Salt
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Serves
4
850 g
Lamb Chops
4
Flatbread
2 tbsp
Ground Cumin
1 tbsp
Chilli Flakes
1 tsp
Salt
Get In Touch
Have some recipe feedback? Spotted a bug? Let us know.
Notes
If you can’t find chops, use another fatty cut of lamb, such as shoulder. Read the full article here.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the barbecue for direct cooking.
Step 2.
Combine the cumin, chilli flakes and salt in a bowl.
Step 3.
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.
Step 4.
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.
Step 5.
The skewers are ready when they’re cooked through and caramelised. Serve on a flatbread.