Lamb shish kebab

• By Mark Camilleri

You will need:

700g of boned leg of lamb (cubed), six cloves of garlic (peeled), two small pieces of fresh ginger, the juice of one lemon, one red chilli, two red onions (peeled and one of them finely chopped), three bell peppers (green, orange and red), two teaspoonfuls of red chilli powder, two teaspoonfuls of paprika, four teaspoonfuls of garam masala, four teaspoonfuls of ground cumin, salt, one punnet of cherry tomatoes, kebab sticks.

Blend the ginger, garlic and red and green chillies to a paste. Incorporate the garam masala, finely chopped red onion, cumin powder, paprika, lemon juice, red chilli powder and salt with this paste. Marinate the lamb in this mixture in the refrigerator for as long as you can – preferably starting in the morning for an evening barbecue, or the day before if it’s for lunch. Deseed the bell peppers and cut them into squares, quarter the other red onion and clean and hull the cherry tomatoes. Put alternating pieces of lamb, onion and bell pepper on the sticks and barbecue them, serving them with pitta bread, mint-infused yoghurt, hummus, couscous or a tomato salad.