Monday, 21 January 2008

Lamb kebabs

Shoulder of lamb
Handful rosemary or thyme
1 tsp chili powder
1/2 tsp cumin
2 tsp sumac
salt and pepper
pistachio nuts

Pulse spices and lamb in food processor, leaving some chunks. Squeeze meat around skewer using your hands. Refrigerate for 2 hours. Drizzle olive oil over top and place on grill. Once cooked sprinkle with herbs again. Best Blogger Tips

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