Kümmelgedüftete Lammkebabs

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This dish has a wonderful combination of flavours when served with our chickpea mash and grilled peppers. We like to use yellow peppers to keep a contrast of colours as well, but red peppers taste just as good here.

A vegetarian alternative is to use halloumi in place of the meat.

Serves 4 as a main course

300g lamb fillet, rump (or other cut suitable for grilling), cut into cubes of about 3cm
1 red onion cut into large chunks
20 or so cherry tomatoes

For the marinade
1 tbsp olive oil
1 tsp sherry or wine vinegar
1 tsp cumin
1 clove of garlic
a sprig of thyme, leaves only
a pinch of smoked paprika

Crush the garlic with the cumin in a pestle and mortar, then combine with all the ingredients for the marinade and mix. Toss the lamb in the marinade and leave for a few hours.

Thread the cubes of lamb onto skewers, alternating with cherry tomatoes and pieces of onion. Get a griddle, frying pan or barbeque nice and hot and grill for about 2 minutes each side for pink meat, or to your liking.

Serve the hot kebabs with grilled peppers at room temperature. Chickpea mash is a great sidedish here and we would normally provide a few green leaves, such as lambs lettuce, as well.