Shish Kebab

Method

Cut the lamb into 4cm cubes and place in a bowl. Mince the garlic and combine with olive oil, lemon juice, paprika, cumin, salt and pepper to create the marinade. Pour the marinade over the lamb, cover and refrigerate for at least 4 hours or overnight. Cut the onions into quarters, peppers into chunks and tomatoes into quarters. Thread the marinated lamb onto metal skewers, alternating with vegetables, starting and ending with meat. Heat a charcoal barbecue or gas grill to high heat. Place the kebabs on the grill and cook for 12-15 minutes, turning every 2-3 minutes until the meat is charred on all sides and cooked through. Serve immediately with flatbread, lemon wedges and chopped parsley.