Ingredients

• 700-800g lamb leg steaks, diced into 3cm chunks 
• Pams Olive oil 
• 2tsp paprika 
• 1tsp ground cumin 
• 1tsp dried oregano
• 1 large sprig rosemary, finely chopped 
• 2 garlic cloves, minced 
• Juice of 1 lemon 
• 200g Pams original hummus 
• Handful of fresh mint leaves 
• Cucumber yoghurt and toasted pitas or flatbreads, to serve 

Instructions

1. In a bowl, combine the diced lamb with a drizzle of olive oil, paprika, cumin, oregano, chopped rosemary and juice of ½ the lemon. Season with salt and pepper, then stir well to combine and cover. Place into the fridge to marinade for a minimum of 30 minutes. 
2. Once marinaded, thread the lamb pieces evenly amongst 7-8 metal (or soaked wooden) skewers. Bring a grill pan or BBQ to a medium to high heat, then cook the lamb skewers for 4-5 minutes each side or until golden and cooked to your desired level. 
3. Once the skewers are cooked, place on a tray and cover with tin foil. Set aside to rest for 10 minutes before assembling. 
4. Spread the hummus across a platter of your choice. Arrange the rested BBQ lamb skewers on top of the hummus, then tear the mint leaves and scatter over the skewers. 
5. Squeeze the remaining lemon juice over the top, then drizzle lightly with olive oil. Serve alongside your favourite store-bought cucumber yoghurt and toasted pitas or flatbreads.