Ingredients
Equipment
Method
- In a large bowl, mix the lamb chunks with olive oil, minced garlic, cumin, salt, and pepper. Toss until evenly coated and let it sit in the fridge for 30 minutes.
- While the lamb marinates, slice your potatoes into quarters and toss them with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
- Thread the marinated lamb onto soaked wooden skewers, leaving a little space between each piece. Arrange the skewers on top of the potatoes on the baking sheet.
- Pop the tray into a preheated oven at 200°C (about 400°F) and let it bake for 25-30 minutes, flipping the skewers and stirring the potatoes halfway through.
Notes
For variations, consider using beef, chicken, or firm tofu instead of lamb, and feel free to replace the potatoes with sweet potatoes for a sweeter taste. Don’t skip the marinating step; it enhances the flavor and tenderness of the lamb! Leftover skewers and potatoes can be stored in an airtight container in the fridge for up to 3 days. For longer storage, wrap and freeze them; they’ll last up to 2 months.