Name: Cumin-spiced lamb skewers with roasted capsicum dip
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Ingredients: You’ll need to pre-soak 20 bamboo cocktail skewers.; 2 (600g) lamb mini rump roasts; 2 tsp ground cumin; 1 tsp cracked black pepper; 2 garlic cloves, crushed; 2 tsp extra virgin olive oil; 1 tsp sea-salt flakes; Lemon wedges and mint leaves, to serve; Roasted Capsicum Dip; 2 (400g) red capsicums; 2 garlic cloves; 1/3 cup fresh coriander leaves; 1/3 cup dry-roasted almonds; 1 tsp smoked paprika; 1/4 cup Greek-style yoghurt

Cumin-spiced lamb skewers with roasted capsicum dip

Succulent lamb charred on the BBQ with a roasted capsicum dip.

lamb skewers served with roasted capsicum dip and lemon

Makes 20

Prep

35M

Cook

50M

Marinate

Total

1H 25M

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There are few combinations better than BBQ cumin lamb skewers and roasted capsicum dip. The smokey, savoury richness of the lamb perfectly complements the sweet, smokey depth of the capsicum dip, creating a match made in flavour heaven.

Whether you’re hosting a summer BBQ or simply craving something indulgent, this recipe is sure to impress. Fire up the grill and get ready for a deliciously unforgettable meal.

Ingredients

You’ll need to pre-soak 20 bamboo cocktail skewers.

2 (600g) lamb mini rump roasts

2 tsp ground cumin

1 tsp cracked black pepper

2 garlic cloves, crushed

2 tsp extra virgin olive oil

1 tsp sea-salt flakes

Lemon wedges and mint leaves, to serve

Roasted Capsicum Dip

2 (400g) red capsicums

2 garlic cloves

1/3 cup fresh coriander leaves

1/3 cup dry-roasted almonds

1 tsp smoked paprika

1/4 cup Greek-style yoghurt

Method

Step 1

Cut lamb into 2cm cubes. Place in a glass or ceramic dish. Add cumin, pepper, garlic and oil. Toss well to coat all over. Cover, refrigerate for 6 hours or overnight.

Step 2

For the capsicum dip, preheat oven to 230°C/210°C fan-forced. Line a large oven tray with baking paper. Place capsicum on tray. Wrap garlic in foil and place on tray. Roast for 35–40 minutes, until the capsicum is charred and softened. Transfer capsicum to a large snaplock bag. Seal bag and set aside for 30 minutes to cool.

Step 3

Remove skin and seeds from capsicum. Transfer capsicum flesh to a blender or food processor. Squeeze garlic from skins and add to blender with the coriander, almonds and paprika. Blend until almost smooth. Transfer to a bowl. Stir in yoghurt. Season. Refrigerate until required.

Step 4

Thread lamb onto skewers. Heat a barbecue grill or chargrill pan on medium-high heat. Sprinkle lamb with salt. Cook for 3–4 minutes each side.

Step 5

Serve skewers with capsicum dip, lemon wedges and mint leaves.

What cut of lamb is used for skewers?

When making skewers, it’s important to opt for tender cuts of lamb that are easy to grill and cook evenly. These may include the loin, lamb shoulder or lamb rack. For best results, trim any excess fat and ensure the pieces are evenly sliced for even cooking.