PREP 20mins plus marinating
3 tsp paprika
1 tsp ground cumin
1 tsp sumac
1 tsp ground fennel seeds
1 1/2 tbsp olive oil
2 tbsp lemon juice
800g boneless lean lamb leg, cut into 4cm cubes
1 large onion, cut into wedges
4 Greek pita breads, lemon wedges, to serve
1 tbsp olive oil
2 garlic cloves, sliced
1/2 ancho chilli, seeded
1 red capsicum, chopped
2 Roma tomatoes, chopped
1 eschalot, finely chopped
1 slice sourdough bread, crusts removed, cut into 1.5cm pieces
1/3 cup (50g) hazelnuts, roasted, skins removed
1 tbsp red wine vinegar
1/3 cup (80ml) extra virgin olive oil
1 Combine spices, 1 tbsp of oil and lemon juice in a bowl. Add lamb and marinate for 30 mins.
2 Meanwhile, to make romesco sauce, heat olive oil in a pan on medium. Cook garlic and chilli for 30 secs, until fragrant. Add capsicum, tomato and eschalot. Cover and cook for 15-20 mins, until vegetables soften. Cool slightly. Transfer to a food processor and add bread, nuts, vinegar and 2 tbsp water. Process until smooth. With motor running, add extra virgin olive oil in a thin, steady stream, until thick. Stand for 20 mins.
3 Preheat a barbecue on medium. Thread lamb and onion onto skewers and brush with remaining oil. Cook for 4-5 mins for medium, or until cooked to your liking. Grill bread for 2-3 mins each side, until browned. Serve lamb skewers with bread, lemon wedges and sauce.