Lamb kebab with dill and parsley salsa

Lamb kebab with dill and parsley salsa

These lamb kabobs marinated in cumin, coriander and chilis bring the perfect amount of heat and a beautiful Mediterranean flavour.
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These lamb kabobs marinated in cumin, coriander and chilis bring the perfect amount of heat and a beautiful Mediterranean flavour.
Recipe Marisa Curatolo, Styling Kari Wardrop, Photography Cory Aronec

Recipe Marisa Curatolo, Styling Kari Wardrop, Photography Cory Aronec

  • Duration
  • Cook Time
  • Prep Time
  • Serves 6Servings

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic, pressed
  • 2 tablespoons dry sherry or red wine
  • 1 teaspoon ground cumin
  • 2 teaspoons coriander seeds, toasted and crushed
  • 1 teaspoon dried chile flakes
  • 1 teaspoon coarse salt

  • 1 1/2 pounds boneless leg of lamb, trimmed and cut into 1 1/2 -inch cubes

  • 6 large cherry tomatoes
  • Cracked black pepper, to season
  • 6 large bamboo skewers, soaked in cold water
  • Canola oil, for brushing

Preparation

Mix together olive oil, lemon juice, garlic, sherry, cumin, coriander, chile flakes and salt. Toss with lamb until coated. Marinate for 2 hours or up to 6 hours. Thread a few pieces of lamb onto skewers, add one cherry tomato for centre, then thread more lamb pieces. Sprinkle with cracked black pepper.

Preheat grill to medium-high heat. Brush kebabs with oil and grill until medium rare, about 12 minutes, turning often. 

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