Preparation info
    • Difficulty


Appears in

By Yasmin Alibhai-Brown

Published 2009

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  • 2–3 lb leg of lamb or sirloin beef cut into very small pieces – the size of tiny new potatoes
  • Ask the butcher to give you some pieces of lamb or beef fat too.


  • Prepare the marinade by mixing all the ingredients together in a large bowl.
  • Marinate the meat for 24 hours.
  • Heat up the coal barbecue until it is past the very hot stage and glowing.
  • Thread the meat and fat on to skewers, alternating them, no more than four to five pieces and spread out.
  • Cook slowly for at least fifteen minutes, turn