Cut lamb backstrap into thin strips and mix thoroughly with cumin, cinnamon, paprika, salt, pepper, and olive oil. Skewer the meat either on a plate or using skewers with an onion base, then cook in the oven for 50-60 minutes at 180°C, or on a high heat BBQ for 35 minutes. Carve the cooked lamb and serve on a plate or wrapped in a kebab-style flatbread.
Ingredients 9
500 g lamb backstrap, cut into thin strips
1 tbsp cumin
1 tbsp cinnamon
1 tbsp paprika
salt, to taste
pepper, to taste
2 tbsp olive oil
1 onion, large, halved
flatbreads, kebab-style, to serve
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 4
Place the strips in a bowl and mix thoroughly with , , , salt, pepper, and .
Skewer the marinated onto skewers, using the halved as a base to hold the skewers upright, or lay the skewers on a plate if preferred.
Cook the skewered in the oven for 50-60 minutes at 180°C, or on a high heat BBQ for 35 minutes, until cooked through and slightly charred.
Carve the cooked and serve either on a plate or wrapped in kebab-style flatbreads.
Luka Tanfara's tips
The whole onion base thing is kind of fun and works, but you’re probably better off spending $20 on a plate and skewer.
