Shami – one of the most delicious kebabs from Mughlai cuisine, shami combines minced lamb with spices to form a melt in your mouth patty that goes well with salad You want to be able to savour that marinade as it's drawn into the meat, not have it soaked up by a wooden skewer. That's why the professionals always work with metal skewers. So, if you can, invest in some metal skewers – they're totally worth it. What a colourful concoction! This is one thing that really gives lamb shish kebabs such an amazing addition to a barbecue. Just imagine the bright, red, yellow and green veg, mixed with lightly browned, tender, juicy, lamb. It's absolutely irresistible.

Step 2 Drain the cous cous and mix through the preserved lemon, mint and spring onion. Set aside until plating up.Lamb sandwich with avocado and jam – this deliciously creative recipe takes the art of sandwich making to new heights The skewer is then placed on a hot grill and turned to get evenly cooked kebabs. Pieces of meat and vegetables normally alternate on the skewer (–meat–veg–meat–veg–meat–veg–etc.) to get a nice balance of flavour. What country do shish kebabs come from? Having said that, those small jars of spice in the supermarket can be expensive. I also find the strength and quality decidedly variable, so it makes sense for me to buy smaller bags (several times the size of the jar) of the spices I use more often. From the juicy zing of the tomatoes and the crunch of the peppers to the freshness of the cucumber and the courgettes, this combo is the perfect complement to the succulent lamb. Another issue with wooden skewers is that they can char slightly on the grill, which can infuse the metal with an unpleasant burnt aroma. If you do use wooden skewers, make sure to soak them in water for 10 minutes before putting them on the grill. This will stop them from burning. Other skewered meat recipes

Marinate the meat. Add the seasoned meat and use your hands to work the marinade into the meat. Cover and refrigerate for at least 30 minutes (preferably 2 to 4 hours, or overnight for a tougher cut of steak). The first is marinating the meat the night before. This is the secret to flavoursome lamb that will send your tastebuds into overdrive. Don't worry – the total time for prepping the meat is just a matter of minutes, then you let the ingredients do the work, as they infuse into the meat overnight. This will make the meat incredibly tender.

It's also a fantastically versatile meat. Whether slow cooked for hours in the oven, grilled at a high heat, or pan fried with a sprig of rosemary and a pinch of salt, lamb is a luscious meat. And with so many different cuts of lamb, there are lots of options when it comes to creating recipes.

Once you get a taste for lamb, you'll realise what an amazing meat it is. But don't stop at shish kebabs – get grilling, roasting and frying some of the most irresistible lamb recipes around. When you've got your shish kebabs on the grill, wooden skewers can absorb all the delicious juices from the meat. Now, when you consider the prep you put in to making them – with the incredible marinade working its magic overnight – this matters!

With this recipe, you get maximum taste for minimal effort. The secret comes down to just two key factors that make shish kebabs so damn tasty. The other traditional type of kebab is a 'doner'. When people in the UK talk about a kebab, this is what they're normally referring to. The meat used in doner kebabs is cooked on a vertical rotisserie and served inside a pitta bread, with shredded lettuce and a mix of other veg and sauces. Other types of lamb kebabs When it comes to meat, lamb is as good as it gets. It's so under appreciated though! Cooked in the right way, with the right ingredients, lamb is utterly delicious. Despite popular perceptions, it's inexpensive and good for you. Meanwhile, for the flatbreads, heat a separate griddle pan over a low heat. Cook each flatbread, one at a time, for 1-2 minutes on each side, or until warmed through. Beef tenderloin: My favorite cut for shish kabobs, as it stays tender without much work. It’s not quite as robust in flavor as other cuts of meat, so I like to marinate it for a couple of hours in the fridge. The downside, though, is that it's fairly expensive, so feel free to substitute with a more economical cut. The marinade in this recipe is so good you don’t necessarily need to splurge.

For the spiced lamb, in a large bowl, mix together the garlic and cumin until well combined. Add the cubes of lamb leg to the spice mixture and stir until completely coated. Set aside for at least two hours, or chill in the fridge overnight. Lamb chelow – the national dish of Iran, this delicious dish combines steamed saffron rice with marinated pieces of lamb So, if you've ever wondered how to make your own shish kebabs, you've come to the right place. Lamb - Try it, love it Lamb wrap with fennel, pomegranate and yoghurt – a fresh and fruity wrap that's just the BEST use of leftovers The longer you marinate the meat, the more flavor it will gain. The USDA notes that lamb cubes can be safely marinated for up to two days.Step One – Grab all the ingredients! There is nothing more annoying than starting a recipe and realising you don’t have everything you need, so get organised before you start. Once you've mastered this marinade, feel free to experiment. There are so many different spices and herbs that really make lamb sing. Swap up the chilli powder for another spice. Or take the thyme to find the right herb for the job. Your ‘best before’ date will be the shortest dated of out of all the spices you used! Tips for buying and storing spices Different shish kebab recipes will use different types of vegetables. This recipe uses cherry tomatoes, cucumbers, courgettes and a mix of green and yellow peppers. It also mixes in rosemary and thyme sprigs. Lamb kebabs are hugely popular in traditional Middle Eastern cooking. Here are a few of the most common types of lamb kebabs: