Shish kebabs are chunks of lamb, beef or chicken that are first marinated with spices, onion and garlic then grilled until crispy around the edges and juicy inside. Here we're using lots of toasted cumin, coriander and some spicy Aleppo chilli flakes for a lovely depth of flavour and a rich colour. 

SHISH KEBAB BLEND (1 portion = 1 ½ tbsp): cumin, coriander, parsley, mild chilli flakes, black pepper, paprika, smoked paprika, caraway, cardamon, rose petals, saffron, CELERY, oil, salt

May contain MUSTARD and SESAME. Allergens are listed in CAPITALS

Shish Kebab Recipe

You Need: 

500g diced lamb or chicken, or use halloumi or firm tofu for a veg version
½ onion - roughly chopped
2 cloves of garlic - roughly chopped
2 tbsp tomato puree
1 tbsp vinegar (white wine or cider vinegar is best)
Salad and pittas to serve

Method:

Blend the onion with the garlic, tomato puree, vinegar, 2 tbsp oil, ¾ tsp salt (not needed if using halloumi), the SHISH KEBAB BLEND and 100ml water to a smoothish paste, then stir in the lamb. Leave to marinate for at least 30 minutes
Preheat the grill now
Thread the lamb onto 4 skewers, squeezing out and discarding any excess marinade as you go
Lay the skewers on a rack so the kebabs aren't sitting directly on the tray, then grill (as close as possible to the heat source and turning regularly) for 15 minutes or until the edges are charred and the lamb is cooked through