Spicy cumin lamb skewers

A simple skewer recipe packed with flavour. Marinate the meat in the morning, then you can get dinner on the table in 10 minutes

1 tsp ginger paste
1 tsp garlic paste
2 tsp ground cumin
½ tsp chilli flakes
3 tbsp dark soy sauce
1 tsp honey
1 tbsp vegetable oil
4 lamb leg steaks , cut into 4cm chunks
cooked rice, finely chopped coriander, finely sliced chilli and long-stem broccoli

Put the ginger, garlic, cumin, chilli, soy sauce, honey, oil and ½ tbsp salt in a bowl. Mix well, then add the diced lamb. Leave to marinate for 30 mins, or up to 4 hrs.
When ready to cook, soak 4 wooden skewers in water for 30 mins, then drain. Divide the meat into 4, and thread onto the skewers. If you're making ahead, put the marinated meat in a labelled freezer bag and store in the fridge or freezer. Defrost if frozen overnight in the fridge, then thread onto the soaked skewers and carry on with the recipe. Cook in the air fryer at 200C or under the grill on high for 10 mins, flipping over halfway. Serve with basmati rice and long-stem broccoli, with some coriander and chilli scattered over.