4 x 180g lamb back straps

1 tbsp cumin, roasted & ground

2 tbsp rosemary chopped

3 garlic cloves minced

2 tbsp olive oil

1 tbsp black pepper, ground

32 pieces red onion, diced into large pieces

1 yellow capsicum, diced into 16 large pieces

1 red capsicum, diced into 16 large pieces

8 bay leaves

8 cloves garlic

1 lemon

8 skewers, soaked for at least one hour in water and vinegar



Cut each back strap into 8 equal pieces. Mix cumin, rosemary, garlic, olive oil, and black pepper. Pour over the lamb and marinate for at least one hour in the fridge. To prepare the skewers, thread a bay leaf and garlic clove on to the skewer, followed by a piece of red onion, yellow capsicum and a piece of lamb. Repeat until the skewer has four pieces of lamb (or to your liking). Finish the skewer with a bay leaf. Take skewers out of the fridge ½ an hour before you are ready to cook and season with salt. Grill skewers for 2 – 3 min each side. Squeeze lemon when finished.