The longer you marinate the meat, the more flavor it will gain. The USDA notes that lamb cubes can be safely marinated for up to two days.

Shish kebabs are thought to have originated in Persia, which today is Iran. They were a simple source of food during war time (skewers over fire – as simple and delicious as it gets). Since then, shish kebabs have been a staple dish for many across the Middle East, as well as the wider world. Rest before serving. Remove from the heat and transfer to a serving platter. Allow 5 minutes for the kabobs to rest before serving. Enjoy! From the juicy zing of the tomatoes and the crunch of the peppers to the freshness of the cucumber and the courgettes, this combo is the perfect complement to the succulent lamb.Many cultures around the world have taken inspiration from shish kebabs, cooking skewered meat on a grill to develop an array of great recipes. From Asian satays and French brochettes to Portuguese espetadas and Lebanese Lahm mishwy, marinated meat on skewers has proven popular throughout the world. What is the difference between shish kebab and kebab? 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?

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 Heat a griddle pan over a high heat until smoking hot. Add the coated lamb cubes to the hot pan, in batches, and season, to taste, with salt. Grill for 3-4 minutes on each side, or until golden-brown griddle marks appear on both sides of the meat cubes and the lamb is cooked to your liking. Remove the lamb from the pan and set aside (keep warm). Repeat the process with the remaining coated lamb cubes. Step 2 Drain the cous cous and mix through the preserved lemon, mint and spring onion. Set aside until plating up.

While other meat might become too dry when cooked fast on a skewer, marinated lamb makes an amazingly tender meat – you can cook it to perfection and serve it up to a salivating audience in under 10 minutes. The marinade Marinate the meat. Add the seasoned meat and use your hands to work the marinade into the meat. Cover and refrigerate for at least 30 minutes (preferably 2 to 4 hours, or overnight for a tougher cut of steak). Prepare the marinade. Thinly slice one red onion and add to a large, deep baking dish or Tupperware container. Juice in two lemons and add 1 cup each of olive oil and red wine. Slow cooked lamb shanks – easy to master and even easier to eat, this slow cooked gem is comfort food at its finest

So, if you've ever wondered how to make your own shish kebabs, you've come to the right place. Lamb - Try it, love it So does this delicious shish kebab recipe. If you've never taken the time to tantalise your tastebuds with a proper lamb recipe, stop everything, don your apron, get in the kitchen and try something new because cooking lamb is a cinch… and the rewards are glorious! Have you ever wanted to make your own shish kebabs? While you might have sampled these skewered little beauties before, making your own is always best. Lamb chelow – the national dish of Iran, this delicious dish combines steamed saffron rice with marinated pieces of lambThe other traditional type of kebab is a 'doner'. When people in the UK talk about a kebab, this is what they're normally referring to. The meat used in doner kebabs is cooked on a vertical rotisserie and served inside a pitta bread, with shredded lettuce and a mix of other veg and sauces. Other types of lamb kebabs Season the meat. Cut 3 pounds of steak (I use beef tenderloin) into 1 ½-inch cubes. Add the meat to the bowl with the spice rub and use your hands to rub the spices into the meat, coating it in the spices. Having said that, those small jars of spice in the supermarket can be expensive. I also find the strength and quality decidedly variable, so it makes sense for me to buy smaller bags (several times the size of the jar) of the spices I use more often.

Red wine: Use a dry red wine. It doesn’t need to be super expensive, but it should be tasty enough to drink on its own. 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. Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this recipe perfectly every time.

More food for thought...

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.