Lebanese kebabs are a surprisingly easy yet impressive choice for your next barbecue! We love pairing the warm flavours of cinnamon, allspice, mahlab and nutmeg, together when cooking with lamb.
If you are using wooden or bamboo skewers, soak them in cold water for at least an hour before you cook. This will help prevent them from burning.
Chop the lamb into medallion sized pieces and place in a bowl.
Add a dash of olive oil and sprinkle the barbecue spice mix on top. If you don't have pre-mixed spice, combine equal parts cinnamon, allspice, nutmeg and mahlab, salt and pepper to your preferred taste. Mix well with clean hands.
Turn the barbecue (or a frying pan) to a medium high heat. Lightly oil.
Thread 3-4 pieces of lamb on to each of the soaked or metal skewers and place on the barbecue. Cook for 6-7 minutes, turning as each side browns.
Serve lamb on the skewers with a salad, or prepare an Alamir Bakery pita wrap with hummus, or baba ganouj and a fresh salad. Remove meat from skewers and place on top. Drizzle with Greek yoghurt or tarator sauce.