In this skewer, lamb leg is marinated in chilli flakes, cumin and garlic and grilled over charcoal; the low-carb marinade lets the chilli heat come through without masking the lamb's own flavour. It is a picnic-table staple.
Mix the chilli flakes, cumin, crushed garlic, thyme, salt and pepper with the olive oil, then coat the cubed lamb in the mixture.
Cover the marinated lamb and let it rest in the fridge for 60 minutes; this time is needed for the spices to penetrate the meat.
Thread the marinated meat pieces onto metal skewers, leaving only a little space between them.
Grill the skewers over the embers, turning them now and then, for 15 minutes until lightly charred outside and cooked to your liking inside.
Once the meat is marinated, keep it in the fridge; leaving a marinade at room temperature risks bacterial growth. Wait until the charcoal has turned to embers before putting the skewers on, or the flames will char the outside while the inside stays raw.
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