• Place the diced lamb pieces into a large mixing bowl, then add the marinade ingredients and mix everything together until it's evenly distributed.
  300 g Diced Lamb, ½ Onion (Juiced), 1 tbsp Olive Oil, 1 tbsp Garlic Paste, 1 tbsp Lemon Juice, ½ tsp Paprika, ½ tsp Cumin, ½ tsp Salt, ½ tsp Black Pepper
• Cover the bowl with cling film and leave it to chill for 4 hours. If you can, chill overnight for best results.

  Take the meat out of the fridge for at least 30 minutes before cooking.
• Thread 4 to 5 pieces of lamb through the skewers. You can add more or less pieces of lamb depending on how big your diced lamb is. Leave a small gap between each piece of meat.
• Time to cook the kebabs. The cooking time will vary depending on your oven or grill, and how well or rare you like your meat. I've left a guide below.

Cooked On The Grill (Barbeque):

• Heat the grill for 20 to 30 minutes. When the flame has reduced, oil the grill and add the shish kebab pieces. Grill the meat for 8 minutes on each side for lamb shish that is medium done.

Baked In The Oven:

• If you’re using the oven to cook the shish kebab, preheat the oven to 200°C (180°C Fan, gas mark 5). Place the shish kebabs into a line baking tray and bake in the oven for 15 to 20 minutes. You may want to cook the lamb for longer, depending on how you like your meat.

Indoor Grill:

• I cooked the kebabs on an indoor grill. It heats up very quickly, so it’s easy to use and cook with. Cook for 5 to 8 minutes.