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Cumin & chilli lamb skewers

Cumin & chilli lamb skewers

Succulent lamb in fluffy flatbread is ideal for sharing. This simple rub uses a handful of ingredients, imparting warm spiciness to the lamb. 

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  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

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  • ½ tsp chilli flakes
  • tsp cumin seeds, toasted
  • ½ tsp fennel seeds
  • ½ tsp sea salt flakes
  • ½ tsp garlic granules
  • 1 No.1 Lamb Leg Steaks (typical weight 230g)
  • ½ tbsp olive oil
  • 200g pack The Levantine Table 2 Handstretched Flatbreads


  1. Preheat the grill to high or heat the barbecue. Have 4 skewers ready. If yours are wooden, soak in water for a minimum of 10 minutes before use. Put the chilli flakes, cumin seeds and fennel seeds in a pestle and mortar and coarsely grind. Add the salt and garlic granules and briefly grind together.

  2. Cut the lamb steaks into 3cm cubes, then put into a bowl. Toss with the spice mix and oil until thoroughly coated. Thread onto the skewers and grill, or barbecue, for 8-10 minutes, turning regularly, until the kebabs are thoroughly browned on the outside and the lamb cooked to your liking. Heat the flatbreads according to pack instructions, or heat directly on

Cook’s tip

Prepare the kebabs a couple of hours ahead, then keep covered in the fridge until ready to use.


Typical values per serving when made using specific products in recipe


1,936kJ/ 461kcals



Saturated Fat












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