Shish Kebab Seasoning Spice 100g Buy 2 for the price of 1

Product Information

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. Meanwhile, for the yoghurt sauce, in a bowl, mix together all of the yoghurt sauce ingredients until well combined. Lamb dopiaza – an incredible curry with a full on flavour, this recipe is rich and spicy, with tender lamb that'll melt in your mouth Lamb chelow – the national dish of Iran, this delicious dish combines steamed saffron rice with marinated pieces of lamb

It's also a lot more affordable than people think. You just need to know what cut to buy and how to cook it to really get your money's worth. So when you hear the 'shish' part, you know it comes on a skewer. Which skewers to use for lamb shish kebabs Olive oil: Tenderizes and enriches the meat. Use a smooth, high quality extra virgin variety, like our Greek Koroneiki. Rest before serving. Remove from the heat and transfer to a serving platter. Allow 5 minutes for the kabobs to rest before serving. Enjoy!Use flat metal skewers so the meat doesn't twist on the skewer. This is a problem with round skewers, making it hard to get each side equally grilled. If you have only bamboo skewers available, be sure to soak them in water for an hour before you put the meat and vegetables on the skewers. Otherwise, they may burn and break off inside your lamb cubes. 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 noisettes with rosemary sauce – an elegant recipe that's fit for a full on chef, these little stunners will have you salivating at first sightWhile 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 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. 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).

What a colourful concoction! This is one thing that really gives lamb shish kebabs such an amazing addition to a barbecue. Just imagine the bright, red, yellow and green veg, mixed with lightly browned, tender, juicy, lamb. It's absolutely irresistible.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! Step 2 Drain the cous cous and mix through the preserved lemon, mint and spring onion. Set aside until plating up. Lamb kathi – a popular Indian dish, lamb kathi is made with a kathi roll and lamb marinated in yoghurt, ginger, garlic, salt, pepper and a variety of spices