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


  • 4 x 180g lamb back straps

  • 1 tbsp cumin, roasted & ground

  • 2 tbsp rosemary chopped

  • 3 garlic cloves minced

  • 2 tbsp olive oil

  • 1 tbsp black pepper, ground

  • 32 pieces red onion, diced into large pieces

  • 1 yellow capsicum, diced into 16 large pieces

  • 1 red capsicum, diced into 16 large pieces

  • 8 bay leaves

  • 8 cloves garlic

  • 1 lemon

  • 8 skewers, soaked for at least one hour in water and vinegar


  • 1.

    Cut each backstrap into 8 equal pieces. Mix cumin, rosemary, garlic, olive oil, and black pepper.

  • 2.

    Pour over the lamb and marinate for at least one hour in the fridge.

  • 3.

    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.

  • 4.

    Repeat until the skewer has four pieces of lamb (or to your liking).

  • 5.

    Finish the skewer with a bay leaf.

  • 6.

    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.

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