Ingredients

Method

1 Cut the lamb into 3cm cubes. Mix the marinade ingredients in a large bowl, add the lamb cubes and turn until well coated. Cover and leave to marinate for at least 2 hours or overnight. 2 Mix the seasoning ingredients together. 3 Thread the lamb cubes onto skewers. If using wooden skewers, soak the skewers in water for 30 minutes and protect the ends with foil when assembled. 4 Prepare your barbecue or grill. If you use a charcoal grill, make sure it is fully lit and all the flames have died down. You want your barbecue to be as hot as possible. 5 Place the lamb skewers on top of direct heat and sprinkle the seasoning liberally. Grill for 3 to 4 minutes each side, sprinkling the seasoning on the lamb cubes.. 6 Garnish, and serve with toasted flatbreads.

In a large bowl add the soy sauce, oyster sauce , grated ginger and rice wine and mix together. Prepare the lamb by cutting it into 3cm cubes and place the lamb into the marinade and mix thoroughly so that all the cubes of lamb are fully coated and leave to marinate for at least 2 hours.

Soak the skewers in water for 30-40 minutes to prevent them from burning. Meanwhile mix the seasoning ingredients, cumin seeds, salt and chilli flakes together.

Now thread the lamb cubes onto the skewers about 5-6 per skewer and then cover the end piece of the skewer with foil to stop then burning or getting too hot.

When your BBQ is hot and ready to use, BBQ the skewers for 3-4 minutes each side sprinkling the seasoning over the lamb as they cook.

Serve with salad leaves and warm flatbreads.