Method

1. 1
   Place the large chunks of lamb into a large bowl, add the spice, ginger, lemon, cinnamon and oil.
2. 2
   Mix thoroughly together to coat.
3. 3
   Cover and marinate in the fridge for 2-3 hours.
4. 4
   Thread onto metal skewers and cook on a preheated BBQ or grill for 10 -15 minutes until meat is cooked through.
5. 5
   Serve with pomegranate and mixed leaf salad and toasted flatbreads.