- 900g lamb shoulder, cut into 2,5cm cubes
- 2 tsp each coarse salt, ground cumin and sweet paprika
- 1⁄4 tsp each ground cinnamon and ground ginger
- pinch cayenne pepper
- bamboo skewers olive oil
Recipe Directions1. Place lamb in a shallow dish. Mix the spices in a small bowl, then sprinkle over lamb. Toss carefully to coat evenly. Cover and refrigerate lamb for at least one hour, up to 24 hours. 2. Soak skewers in water for at least 30 minutes. While you do this, bring lamb to room temperature. 3. Drizzle lamb with just enough olive oil to coat lightly, and thread onto skewers, dividing evenly. 4. When you can hold your hand 10cm above the coals for two to three seconds, the coals are ready. If grilling, cook on high heat. Braai lamb, turning occasionally, until lightly charred on most sides (5 to 6 minutes for medium rare). Each Serving: About 2 000kJ, 33g fat, 41g protein, 1g carbohydrate.
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