Heat a griddle pan over a high heat until smoking hot. Add the coated lamb cubes to the hot pan, in batches, and season, to taste, with salt. Grill for 3-4 minutes on each side, or until golden-brown griddle marks appear on both sides of the meat cubes and the lamb is cooked to your liking. Remove the lamb from the pan and set aside (keep warm). Repeat the process with the remaining coated lamb cubes.

Lamb dopiaza – an incredible curry with a full on flavour, this recipe is rich and spicy, with tender lamb that'll melt in your mouth So does this delicious shish kebab recipe. If you've never taken the time to tantalise your tastebuds with a proper lamb recipe, stop everything, don your apron, get in the kitchen and try something new because cooking lamb is a cinch… and the rewards are glorious! When you've got your shish kebabs on the grill, wooden skewers can absorb all the delicious juices from the meat. Now, when you consider the prep you put in to making them – with the incredible marinade working its magic overnight – this matters! It's also a fantastically versatile meat. Whether slow cooked for hours in the oven, grilled at a high heat, or pan fried with a sprig of rosemary and a pinch of salt, lamb is a luscious meat. And with so many different cuts of lamb, there are lots of options when it comes to creating recipes.Many cultures around the world have taken inspiration from shish kebabs, cooking skewered meat on a grill to develop an array of great recipes. From Asian satays and French brochettes to Portuguese espetadas and Lebanese Lahm mishwy, marinated meat on skewers has proven popular throughout the world. What is the difference between shish kebab and kebab?

An absolute stone cold classic, lamb shish kebabs are easy to prepare and make and taste amazing. Even better, they cook on the grill in a total time of less than 10 minutes.

Beef tenderloin: My favorite cut for shish kabobs, as it stays tender without much work. It’s not quite as robust in flavor as other cuts of meat, so I like to marinate it for a couple of hours in the fridge. The downside, though, is that it's fairly expensive, so feel free to substitute with a more economical cut. The marinade in this recipe is so good you don’t necessarily need to splurge. Grill. Place the shish kabobs on the grill. Cook, turning occasionally and brushing the meat a couple of times with the marinade as you go. They’ll be done in 8 to 10 minutes, depending on how hot your grill is and how well-cooked you like your meat.

Rest before serving. Remove from the heat and transfer to a serving platter. Allow 5 minutes for the kabobs to rest before serving. Enjoy! You want to be able to savour that marinade as it's drawn into the meat, not have it soaked up by a wooden skewer. That's why the professionals always work with metal skewers. So, if you can, invest in some metal skewers – they're totally worth it. Let me show you how to make the perfect kebab seasoning blend, which you can adapt to your taste and use in all your shish kebab recipes. Read my hints and tips for buying the best spices too. The skewer is then placed on a hot grill and turned to get evenly cooked kebabs. Pieces of meat and vegetables normally alternate on the skewer (–meat–veg–meat–veg–meat–veg–etc.) to get a nice balance of flavour. What country do shish kebabs come from? Red wine: Use a dry red wine. It doesn’t need to be super expensive, but it should be tasty enough to drink on its own.The term 'shish' comes from the Turkish word şiş, which means sword or skewer. It was first used in English at the beginning of the 20th century. 'Kebab' comes from the Turkish word kebap, which translates as 'roasted meat dish' and is thought to have been adopted into the English language in the late 17th century. The marinade for shish kebabs contains some ingredients with amazing health benefits, including cumin, garlic, chilli powder and cinnamon. From reducing the risk of heart disease and strokes to lowering blood pressure and building the immune system, these are some of the super foods that will help you maintain a healthy lifestyle. Having said that, those small jars of spice in the supermarket can be expensive. I also find the strength and quality decidedly variable, so it makes sense for me to buy smaller bags (several times the size of the jar) of the spices I use more often. Sirloin: I particularly like “sirloin tip” if it’s available. Sirloin is less expensive and is a good option because of its big beefy flavor. Allow at least 2 hours in the marinade (refrigerated) to tenderize the meat. Shish kebabs are thought to have originated in Persia, which today is Iran. They were a simple source of food during war time (skewers over fire – as simple and delicious as it gets). Since then, shish kebabs have been a staple dish for many across the Middle East, as well as the wider world.

So when you hear the 'shish' part, you know it comes on a skewer. Which skewers to use for lamb shish kebabs It's also a lot more affordable than people think. You just need to know what cut to buy and how to cook it to really get your money's worth. The first is marinating the meat the night before. This is the secret to flavoursome lamb that will send your tastebuds into overdrive. Don't worry – the total time for prepping the meat is just a matter of minutes, then you let the ingredients do the work, as they infuse into the meat overnight. This will make the meat incredibly tender. The other traditional type of kebab is a 'doner'. When people in the UK talk about a kebab, this is what they're normally referring to. The meat used in doner kebabs is cooked on a vertical rotisserie and served inside a pitta bread, with shredded lettuce and a mix of other veg and sauces. Other types of lamb kebabsStep One – Grab all the ingredients! There is nothing more annoying than starting a recipe and realising you don’t have everything you need, so get organised before you start.