Not for the faint-hearted, these spicy lamb kebabs are ideal with a fresh summer salad and refreshingly cool drink.
- Divide cubed lamb into 4 servings and thread on to wooden skewers before placing in a shallow bowl
- Mix together all the other ingredients to form a marinade
- Spoon the marinade over the meat, cover and marinade in the fridge for 4 hours
- Cook for 10-15 minutes on a pre-heated barbecue or grill, turning frequently and brushing with the spare marinade