Moroccan Lamb Skewer Platter (Lamb Brochettes)

Lamb skewers

• 3 cloves Garlic
• 2 tsp Ground cumin
• 2 tsp Sweet paprika
• 3 tbsp Extra virgin olive oil
• 1 large Lemon
• 800 g Lamb leg boneless
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper

Tomato and red onion salad

• 500 g Tomato, ripe
• 1 medium Red onion
• 15 g Fresh parsley
• 1 tbsp Extra virgin olive oil
• ¼ tsp Fine sea salt

1. Crush the garlic to a paste. In a mixing bowl, stir together the garlic, ground cumin, sweet paprika, olive oil, the juice of half the lemon, fine sea salt and black pepper.
2. Cut the lamb into bite-sized cubes and add to the marinade, turning to coat well. Cover and leave at room temperature for 30 minutes while you prepare the salad.
3. Dice the tomatoes and thinly slice the red onion, then roughly chop the parsley. Toss with the olive oil and fine sea salt, then set aside.
4. Heat the grill to medium-high. Thread the lamb onto skewers, leaving a little space between pieces so they cook evenly.
5. Grill the skewers for 8 to 10 minutes, turning every couple of minutes, until lightly charred and just cooked through but still juicy. Rest for 3 minutes.
6. Cut the remaining lemon into wedges. Arrange the skewers on a platter with the tomato and red onion salad and lemon wedges for squeezing over.

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