Lamb & Dukkah Kebabs

This is my take on the Greek & Turkish souvlaki. I love this combination of flavours.

Prep Time: 20 mins

Cook time: 25 mins

Serves: 4


400g good-quality lamb, trimmed, cut into 2.5 cm cubes
60 ml olive oil
4 tbsp dukkah (see separate recipe)
1 red onion, sliced into wedges
8 long sprigs rosemary, leaves stripped


Pop your lamb into a bowl, pour over the olive oil then sprinkle in 2 tbsp of dukkah. Mix well, cover and allow to marinate for at least an hour.

Preheat your barbecue or grill to 180C.

Thread your lamb and onion onto stripped rosemary skewers. Wipe up any leftover marinade with your kebabs, place them directly on the hot barbecue or grill, and cook for about 5 minutes, turning every now and again to get a nice even charred kebab that is juicy and moist on the inside. Remove from the grill or barbecue and rest for about 5 minutes.

Sprinkle with remaining 2 tbsp dukkah before serving.

Serve in a warm pita bread with yoghurt mint sauce (see separate recipe) and a little green salad.