A quick and easy treat!
Ingredients
For the lamb
- 1kg diced lamb
- 2tsp smoked paprika
- 2tsp ground cumin
- 2tsp ground coriander
- 1tsp ground cinnamon
- A few sprigs of fresh thyme and sage
- 100ml olive oil
- 2 garlic cloves, minced
- Cracked black pepper
- Sea salt
For the sauce
- 1 onion, chopped
- 500g piquillo peppers (available in Sheridan’s cheesemongers)
- 2 cloves of garlic, minced
- 50g sugar
- 50ml sherry vinegar
- Juice and zest of 1 orange
- Rosemary
- Sea salt
Method
- For the sauce, place all ingredients in a pot and bring to the boil. Simmer for 15 minutes and then blend in a food processor.
- In a bowl, combine the lamb with the oil, spices, garlic and salt and pepper. Mix until the spices are evenly spread.
- Tread the meat one to metal or wooden skewers. Pan fry or place in the oven until cooked.
- Serve the skewers with the sauce and some fresh green leaves.
