A Moroccan grilling classic, cumin-spiced lamb skewers are made by marinating cubed lamb in cumin, pepper flakes and garlic before grilling. Served alongside a harissa sauce, it brings a lively heat to the skewers.
Rub the lamb cubes with cumin, pepper flakes, crushed garlic, olive oil, salt, black pepper and lemon juice, and marinate for 15 minutes.
Thread the lamb cubes onto skewers and grill on a barbecue or grill pan for 3 minutes per side, 9 minutes total.
Thin the harissa paste with a few drops of olive oil and serve alongside the skewers.
Leave small gaps between the meat cubes when threading them onto skewers, otherwise the pieces in the middle won't cook through evenly. Contains no listed allergens.
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