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Ingredients

  • 500g New Zealand Lamb leg steaks
  • cumin, cinnamon and chilli powder
  • fresh coriander and mint
  • garlic
  • fresh lemons
  • bay leaves
  • flat bread wraps, salad and yogurt to serve

Instructions

1. Cut 500g of New Zealand Lamb Leg Steaks into even-sized, fairly chunky pieces and place in a bowl with one and a half tsp of ground cumin and one tsp each of ground cinnamon and chilli powder. Toss well together.

2. Squeeze over the juice of one small lemon and sprinkle with one tbsp each of chopped fresh coriander and mint. Add one tbsp of olive oil and two crushed garlic cloves. Season with freshly ground black pepper, stir well then cover and leave to marinate in the fridge for 3-6 hours.

3. Thread the lamb chunks onto skewers, adding a few lemon wedges and fresh bay leaves every so often. Barbecue or grill for 8-10 minutes, turning once or twice, until nicely browned and cooked to taste. Serve in warmed flat bread wraps with some salad and natural yogurt.