Chargrilled Moorish Lamb Skewers

Cook Time 25 mins + marinate overnight

Servings 6


1kg lamb leg meat, boned and sinew removed, cut into 1.5cm cubes

2 tablespoons freshly ground cumin

1 tablespoon Spanish sweet smoked paprika

1 teaspoon freshly grated nutmeg

1 teaspoon ground turmeric

½ teaspoon cayenne pepper

1 teaspoon fine sea salt

1 small handful curly parsley, chopped

2 garlic cloves, finely chopped

125ml fino sherry

60ml olive oil

60ml fino sherry, extra

½ teaspoon cayenne pepper, extra

1 teaspoon Spanish sweet smoked paprika, extra

½ lemon


Put the lamb in a bowl and mix in the spices, salt, parsley, garlic, sherry and olive oil. Mix well. Cover, refrigerate and allow to marinate overnight, turning two or three times.

Thread the marinated lamb onto twelve 30cm metal skewers. Spread the meat along the skewers and don’t bunch it up too tightly. If there are some longer pieces then thread them lengthways. This allows the meat to cook evenly.

Make a basting liquid by mixing the extra sherry, cayenne pepper and paprika. Insert a fork into the skin of the half lemon to make a fruit basting brush. Preheat your barbecue grill to medium.

Place the skewers on the barbecue and grill for 15 – 20 minutes, turning and basting with the basting liquid and the half lemon several times each side. Remove from the heat and allow to rest for five minutes before serving. 


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