I was really in the mood for some spring lamb, particularly the moist and flavoursome leg steaks that barbecue so well. My local butcher provided some diced meat and I marinated it in a little oil, lemon juice, cumin, coriander, smoked salt and pepper.
After a couple of hours and the sunshine persisting, it was time to dust off the BBQ for the first time this year. I threaded the meat on to soaked wooden skewers and topped and tailed with red onion. I set the heat high and seared them well, making sure to get crunchy black scorch marks that intensify the flavour.
Off the flame, they were sweet, juicy with just a hint of spice. I also made the laziest of Greek salads by tossing diced cucumber and tomato with one of those tubs of feta cheese and olive you can pick up from the chiller cabinet. A little oil, salt, pepper and parsley made for a refreshing and scrumptious summery meal.