Easy lamb kebabs recipe

Ingredients

• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• ½ teaspoon red pepper flakes
• 1 teaspoon fennel seeds
• 1 tablespoon fresh thyme leaves
• 1 lemon juice and zest
• 1 garlic clove, crushed
• 1 tablespoon olive oil
• Salt and freshly ground black pepper

• 1½ pounds/700 g lean lamb, trimmed of excess fat and cubed
• 2 medium red onions, cut into wedges (keep the root intact)
• 2 medium zucchini, cut into 1¼-inch/3 cm rounds
• 2 medium yellow bell peppers, seeded and cut into chunks
• 2 medium red bell peppers, seeded and cut into chunks
• 1 lemon, cut into 8 wedges

1. Combine the marinade ingredients in a bowl or plastic bag. Add the lamb and leave to marinate in the fridge for at least an hour, or preferably overnight. Prepare the kebabs on metal skewers, alternating meat and veggies and ending with a lemon wedge. Brush with any remaining marinade.
2. Cook on a hot grill for 6 to 8 minutes, turning occasionally and spooning over any excess marinade. These are great barbecued, of course, or cooked on a hot grill pan.