Spicy King Prawns Fried Quinoa
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Cumin Lamb Skewers
Cumin lamb skewers with fennel and chilli, hand-picked for a protein-rich summer meal full of warming spices and bold flavour.
INGREDIENTS
2 tbsps Cumin Seed
2 tsps Fennel Seed
1 tsp Sea Salt
2 tsps Chili Powder
400 grams Lamb Leg Steaks (cut into 1-inch cubes, bones discarded)
2 tbsps Extra Virgin Olive Oil
4 Barbecue Skewers
DIRECTIONS
01. Coarsely grind the cumin seeds and fennel seeds in a spice grinder or with a mortar and pestle. Combine with salt and chili powder. Set aside.
02. In a large bowl, toss the lamb in olive oil. Add the spices and mix until well coated. Pierce the lamb onto the barbecue skewers.
03. Grill over medium heat for about four minutes per side, or until browned and cooked through. Sprinkle additional cumin and chili powder just before serving (optional). Enjoy!
NOTES
LEFTOVERS
Refrigerate in an airtight container for up to three days.
SERVING SIZE
One serving equals one skewer with approximately 6 to 8 pieces.
MORE FLAVOUR
Use a charcoal grill.
ADDITIONAL TOPPINGS
Serve with lime or lemon juice, lettuce wraps, pickled veggies, brown rice or gluten-free flatbread.
BARBECUE SKEWERS
If using wooden skewers, be sure to soak in water for at least 30 minutes before grilling.
