300g of deboned leg of lamb
Chimac K-BBQ sauce
Skewers
2 teaspoons of cumin
1 teaspoon of Gochugaru (ground Korean red pepper)

Put the lamb in the freezer for 40 minutes to an hour to get it really cold so the muscle fibres tense up and you can slice it super duper thin.

Use a sharp knife to cut the lamb against the grain into long thin strips.

Marinade in K-BBQ sauce for 4-6 hours covered in the fridge

Fire up your BBQ or oven grill. If using wooden skewers, soak in water for 20 minutes to prevent burning when they're on the heat

Cut a green pepper into chunks, making sure to remove the middle

Thread the lamb on soaked skewers folding it back on itself so it looks like a delicious meat accordion.

Intersect each lamb strip with a green pepper

Mix the cumin and gochugaru together

Dust the lamb and pepper skewers in the spice mix.

Grill to perfection, turning to prevent burning and allowing the sauce to caramelise gently