A quick and easy treat!


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


  1. 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.
  2. In a bowl, combine the lamb with the oil, spices, garlic and salt and pepper. Mix until the spices are evenly spread.
  3. Tread the meat one to metal or wooden skewers. Pan fry or place in the oven until cooked.
  4. Serve the skewers with the sauce and some fresh green leaves.