Shami – one of the most delicious kebabs from Mughlai cuisine, shami combines minced lamb with spices to form a melt in your mouth patty that goes well with salad 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.

Homemade spice and seasoning blends are so useful when you make a recipe on a regular basis. I find it’s cheaper to make your own for the dishes you make all the time.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.

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 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.Lamb sandwich with avocado and jam – this deliciously creative recipe takes the art of sandwich making to new heights Lamb kathi – a popular Indian dish, lamb kathi is made with a kathi roll and lamb marinated in yoghurt, ginger, garlic, salt, pepper and a variety of spices Prepare the marinade. Thinly slice one red onion and add to a large, deep baking dish or Tupperware container. Juice in two lemons and add 1 cup each of olive oil and red wine.

For the spiced lamb, in a large bowl, mix together the garlic and cumin until well combined. Add the cubes of lamb leg to the spice mixture and stir until completely coated. Set aside for at least two hours, or chill in the fridge overnight. 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. 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. 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!

Method

Marinate the meat. Add the seasoned meat and use your hands to work the marinade into the meat. Cover and refrigerate for at least 30 minutes (preferably 2 to 4 hours, or overnight for a tougher cut of steak).

While other meat might become too dry when cooked fast on a skewer, marinated lamb makes an amazingly tender meat – you can cook it to perfection and serve it up to a salivating audience in under 10 minutes. The marinadeWhat a colourful concoction! This is one thing that really gives lamb shish kebabs such an amazing addition to a barbecue. Just imagine the bright, red, yellow and green veg, mixed with lightly browned, tender, juicy, lamb. It's absolutely irresistible. You might not think that the type of skewers you use for shish kebabs makes a difference. But it does… and here's why. 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?