World Cuisine

Lamb Kebabs

prep 15 mins, plus resting cook 5 mins
  • 1 kg (2 lb) boned leg of lamb, cubed
  • 1 onion, roughly chopped
  • 1 bunch of flat-leaf parsley, snipped
  • 1 teaspoon ground cumin
  • 1 tablespoon paprika
  • ¼ teaspoon pepper
  • salt
  • 3 flatbreads, cut in half, to serve

Mix together all the ingredients in a bowl, season with salt, then cover with clingfilm and place in the refrigerator for 2 hours.

Thread the lamb onto 6 skewers and cook for 5 minutes, turning regularly, over hot coals or under a hot grill.

Open out the flatbread halves, insert the meat pieces and serve.

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