Moorish Lamb Skewers

These were rather delicious. I wanted something simple to make as I was feeling a little poorly. I couldn’t be bothered to stand around stirring and chopping so settled on something that would be easy to produce. These little skewered pieces of lamb were stress free and really juicy and tasty. I feel better just thinking about them.

400g lamb (3cm cubed)
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon aniseed or fennel seeds (lightly ground)
1 dried bay leaf (finely crumbled)
3 garlic cloves (crushed with 1 teaspoon salt
freshly ground black pepper
1 tablespoon olive oil
1 tablespoon white wine vinegar

Combine all the ingredients well in a plastic bag, seal and leave in the fridge for a couple of hours. Thread 4 pieces of lamb onto a small skewer, repeat with the remaining meat.
Heat a skillet or a grill to its hottest temperature. Cook the lamb for 3-4 minutes both sides until lightly charred. Rest for 1-2 minutes then serve.

Serve with salad, vegetables of some crispy, crunchy chips.

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