This recipe is from episode 21 of Good Chef Bad Chef series 3.
Cut each backstrap 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.