17/06/2026
Things might not go to plan on the pitch, but here's a clear winner.
Fire up the grill with our Lamb Shish Kebabs with Hummus - British lamb leg, marinated in citrus and herbs, with sweet peppers and served with homemade hummus.
High fives all round and plates cleared long before kick-off.
Full recipe below - get in! 👇
Serves: 4
Prep time: 25 mins
Cook time: 20mins
Ingredients:
450g lean lamb leg, cut into 2.5cm cubes
For the Marinade:
3 garlic cloves, peeled and finely chopped
Grated zest and juice of ½ lemon
3 tablespoons rapeseed or olive oil
2 tablespoons freshly chopped mint
1 tablespoon freshly chopped oregano
1 large red onion, cut into 5cm pieces
1 large yellow pepper, deseeded and cut into 5cm pieces
1 large red pepper, deseeded and cut into 5cm pieces
Extra oil, cooking for the vegetable kebabs
For the Hummus:
2 x 400g cans chickpeas, drained
Juice of 2 lemons
3 tablespoons water
3 garlic cloves, peeled and crushed
1 teaspoon ground cumin
1 teaspoon ground paprika
2 tablespoons rapeseed or olive oil
1 tablespoon freshly chopped flat-leaf parsley
Method
1. In a large bowl mix together the marinade ingredients. Add the lamb, stir gently, cover and marinate in the fridge for 1 hour, or overnight, if time allows.
2. Soak 8 wooden kebab skewers in water for 20 minutes.
3. To prepare the hummus; put the chickpeas, half the lemon juice and water in a food processor or blender and whizz to form a coarse paste. Add the remaining lemon juice, garlic, seasoning, oil and blend again. Adjust the seasoning if required and stir through the parsley. Transfer to a small bowl and garnish with the paprika.
4. Thread the meat and peppers onto separate kebab skewers. Brush the vegetables with a little oil.
5. Cook on a prepared barbecue or under a preheated moderate grill or for 12-16 minutes, turning occasionally.
6. Serve with flatbreads, the hummus and a buckwheat salad.
Tips:
If preferred replace the cubes of lamb with cubes of sirloin, picanha or rump steaks. Shop-bought hummus works well too.
