Cumin & chilli lamb skewers

Name: Cumin & chilli lamb skewers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: ½ tsp chilli flakes; 1½ 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; 200 g pack The Levantine Table 2 Handstretched Flatbreads

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
1½ 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

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.
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