Put all of the ingredients (except the bell peppers) in to a bowl and mix well. Put the bowl in the fridge for at least and hour, but overnight if possible.
Mix well. Put the bowl in the fridge for at least and hour, but overnight if possible.
Thread the marinated lamb and peppers on to the skewers.
Put under a grill on high for 15 minutes, turning once halfway through. Serve hot.
We recommend marinating the lamb for at least an hour, but if you can then try to marinate it overnight. This will take the flavours of the lamb shish kebabs to the next level, as it allows them to really get in to the chunks of lamb. It also makes the lamb really tender.
Make sure that you grill the kebabs on a high heat. This will get them nice and crispy on the edges.
If you are using a wooden skewer, make sure that you soak them in water for an hour before threading, so that they don't burn when they go under the grill.
We just added bell peppers for the skewers, however you could also add aubergine, onion, courgette and mushrooms. It needs to be a vegetable that can be added to a skewer and also cooks quickly. Some cherry tomatoes add a nice burst of flavour when you bite in to them, but be careful because the juices inside can be really hot.
Add some extra flavour by mixing some sun-dried tomato paste in to the marinade.