The Spice Specialist Chicken Shish Seasoning 200g | Chicken Shish Kebab Spice Mix in Resealable Stand-Up Pouch for Long-Lasting Freshness | Tasty Chicken Kebab Shish Tawook Blend Gourmet Quality

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I’ve never been an advocate of bulk buying huge bags of spices, unless you regularly cook for a crowd. Once opened, they rapidly go stale and lose flavour. If you cook for two, as I do, the bulk buy rapidly becomes a false economy. Having said that, those small jars of spice in the supermarket can be expensive. I also find the strength and quality decidedly variable, so it makes sense for me to buy smaller bags (several times the size of the jar) of the spices I use more often. You want to be able to savour that marinade as it's drawn into the meat, not have it soaked up by a wooden skewer. That's why the professionals always work with metal skewers. So, if you can, invest in some metal skewers – they're totally worth it.

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.

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Slow cooked lamb shanks – easy to master and even easier to eat, this slow cooked gem is comfort food at its finest

It's also a fantastically versatile meat. Whether slow cooked for hours in the oven, grilled at a high heat, or pan fried with a sprig of rosemary and a pinch of salt, lamb is a luscious meat. And with so many different cuts of lamb, there are lots of options when it comes to creating recipes. 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! Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this recipe perfectly every time. 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 marinade From the juicy zing of the tomatoes and the crunch of the peppers to the freshness of the cucumber and the courgettes, this combo is the perfect complement to the succulent lamb.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.