• Cutup the lamb into roughly 3 cm / 1.25" pieces. Trim and discard any big pieces of fat, but leave some for flavour.
  350 g lamb
• Add the rest of the ingredients and give everything a good stir.
  1 tbsp olive oil, 1 tbsp lemon juice, 2 cloves garlic, ½ tsp paprika, ½ tsp ground cumin, ½ tsp ground coriander, ½ tsp ground black pepper, ½ tsp sea salt, 2 tsp (Sundried) tomato puree
• Cover the bowl and leave to marinate in the fridge. Ideally, this will take at least 2–3 hours. At a push, though, 30 minutes will work.
• Remove from the fridge 30 minutes before cooking and thread onto 4 skewers. If you are using bamboo skewers rather than metal, you should soak these in water first.
• Arrange the skewers, ready for the oven. I bake my Turkish lamb shish kebabs on a trivet in a baking pan, which allows some of the fat and juice to fall away. If you prefer, you can use an oiled or parchment-lined baking tray.

Cook in the Oven

• Pre-heat the oven to 180°C fan / Gas 5 / 375°F. Then, when you are ready, bake for about 15 minutes.

  If you use bamboo skewers, you will need a few minutes longer. This is because the heat won't reach the centre of the meat as fast.
• Once the meat is cooked though remove from the oven and serve.

  Alternatively finish the meat on a smoking hot oiled griddle for a minute or two, turning once to add some char.

Cook on the BBQ (Grill)

• Light the charcoal or gas BBQ 30 minutes before cooking. Once heated, or the charcoal is white cook for 6-8 minutes each side. Oil the grill to stop sticking,

Oven Grill (Broiler)

• Light the grill / broiler and leave it for 5 minutes to heat.

  Place the kebabs on a lined baking tray and grill for about 6 minutes each side. Keep a close eye on them if your grill has any hot spots, and move downwards if needed.

Electric Griddle

• Switch on the grill and leave it to heat up. Cook the kebabs in the closed grill for 5-8 minutes depending on the power of the grill and desired doneness.