Lamb skewers are perfect party finger food!


  • 500 g diced shoulder of lamb
  • peanut oil
  • salt, pepper, cumin
  • 400 g shallots
  • 100 g mushrooms
  • 2 red peppers
  • 2 cloves of garlic
  • 1 kg potatoes
  • 1 teapoon of paprika
  • 1 tsp ground cumin
  • 3 crushed garlic cloves
  • splash of olive oil
  • chopped fresh coriander
  • pinch of saffron
  • 4 eggs
  • little flour
  • salt
  • oil for frying
  • metal or wooden skewers


  • Begin by mixing the lamb in a large bowl with peanut oil, crushed garlic, tablespoon of cumin, salt and pepper. Leave to marinate for 2 hours.
  • Cook the potatoes until done, leave to cool, then peel and crush in a bowl. Add the ingredients -paprika, cumin, garlic, the beaten eggs, olive oil, coriander, saffron and flour to bind. Roll into little balls or quenelle with a spoon and fry in boiling oil until golden.
  • Meanwhile skewer the meat alternating the cubed of meet with the shallots sliced in half, diced peppers and mushrooms if desired.
  • Grill on a high heat (or barbecue) and serve with the potatoes.
  • If using wooden skewers plunge these in water first before putting the meat and other ingredients on them.

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