Unless you have a really good blender, it’s best to buy ready ground spices here. They will have a better texture on the finished kebabs. If everything is ground to about the same consistency, the contents of the jar won’t separate as they settle. How to make shish kebab seasoning – step by step You might not think that the type of skewers you use for shish kebabs makes a difference. But it does… and here's why. Here's one piece of herb advice – if you've never tried lamb and rosemary together, now's the time to experience a match made in heaven! Best vegetables to use for lamb shish kebabs

I’ve never been an advocate of bulk buying huge bags of spices, unless you regularly cook for a crowd. Once opened, they rapidly go stale and lose flavour. If you cook for two, as I do, the bulk buy rapidly becomes a false economy.Smoked leg of lamb – a sumptuous showstopper, this smoked masterpiece is probably the tastiest thing you'll ever eat The term 'shish' comes from the Turkish word şiş, which means sword or skewer. It was first used in English at the beginning of the 20th century. 'Kebab' comes from the Turkish word kebap, which translates as 'roasted meat dish' and is thought to have been adopted into the English language in the late 17th century.

This underrated meat has a delicate, unique flavour – when grilled on a skewer it's an absolute winner Lamb kathi – a popular Indian dish, lamb kathi is made with a kathi roll and lamb marinated in yoghurt, ginger, garlic, salt, pepper and a variety of spices Step 3 In a large bowl, mix together the yoghurt with the spices, grated onion and garlic, lemon juice and olive oil. Different shish kebab recipes will use different types of vegetables. This recipe uses cherry tomatoes, cucumbers, courgettes and a mix of green and yellow peppers. It also mixes in rosemary and thyme sprigs.

Use flat metal skewers so the meat doesn't twist on the skewer. This is a problem with round skewers, making it hard to get each side equally grilled. If you have only bamboo skewers available, be sure to soak them in water for an hour before you put the meat and vegetables on the skewers. Otherwise, they may burn and break off inside your lamb cubes.

Shami – one of the most delicious kebabs from Mughlai cuisine, shami combines minced lamb with spices to form a melt in your mouth patty that goes well with salad Lamb kebabs are hugely popular in traditional Middle Eastern cooking. Here are a few of the most common types of lamb kebabs: Shish' kebabs are always eaten on skewers – that's what the 'shish' part refers to. So, you've got deliciously marinated meat mixed in with colourful veg, all flash grilled to create a flavour sensation on a simple skewer. Marinating your lamb overnight will give you extremely tender meat. It'll also infuse your lamb with a complex flavour that will make you want to marinate everything you cook from now on!The second secret is to grill the lamb hot and fast. This really opens up the flavour, both of the meat and the marinade. Everything cooks in minutes and tastes like a dream. This is what makes lamb shish kebabs such an amazing addition to a barbecue. What are shish kebabs? The first is marinating the meat the night before. This is the secret to flavoursome lamb that will send your tastebuds into overdrive. Don't worry – the total time for prepping the meat is just a matter of minutes, then you let the ingredients do the work, as they infuse into the meat overnight. This will make the meat incredibly tender. Minted lamb burgers – forget traditional burgers... these minty bad boys just raised the bar on burger making When you've got your shish kebabs on the grill, wooden skewers can absorb all the delicious juices from the meat. Now, when you consider the prep you put in to making them – with the incredible marinade working its magic overnight – this matters!

Lamb dopiaza – an incredible curry with a full on flavour, this recipe is rich and spicy, with tender lamb that'll melt in your mouthStep One – Grab all the ingredients! There is nothing more annoying than starting a recipe and realising you don’t have everything you need, so get organised before you start. Your ‘best before’ date will be the shortest dated of out of all the spices you used! Tips for buying and storing spices Another issue with wooden skewers is that they can char slightly on the grill, which can infuse the metal with an unpleasant burnt aroma. If you do use wooden skewers, make sure to soak them in water for 10 minutes before putting them on the grill. This will stop them from burning. Other skewered meat recipes We build big flavor with a homemade spice rub made with what’s likely already living in your spice drawer. Here’s what you’ll need to make this shish kabob recipe: