This Succulent lamb dish is sure to go down a treat.
750g British lamb leg cut into cubes
2 Garlic cloves
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tbsp sesame seeds
1 tbsp Salt
1 tsp cracked black pepper
2 tbsp olive oil
1 tbsp Chopped fresh rosemary
200g Salad leaves
8 Pitta breads
For the dip:
100g Extra virgin olive oil
3 Cloves garlic
1 handful coriander
1 handful fresh mint
100g feta cheese
Freshly milled black pepper
To make the marinade, pour the cumin and coriander seeds into a dry frying pan and toast on a medium heat for 3-4 minutes.
When the spices are toasted and your kitchen is full of the spiced aroma, pour them into a pestle and mortar and grind to a powder.
Add the spices to the mixing bowl with the sesame seeds, Lemon zest, salt, pepper, olive oil and chopped rosemary.
Stir the mixture together.
Cut the lamb into 3cm cubes and place in a large mixing bowl with the marinade and stir together.
Place the lamb in the fridge for 1 hour to marinate.
Cut the nectarines into wedges and place three onto a wooden kebab stick, alternating with the diced lamb.
You can cook the lamb on the BBQ grill for 8-10 minutes until cooked.
Meanwhile, to make the dip to serve with the lamb, place all the ingredients into a food processor and blend until smooth.
Taste the dip and season according to your taste buds.
When the lamb is cooked, served with warmed up lamb breads, salad leaves, and the dip. Enjoy!