1 1/2 lbs trimmed leg of lamb
2 stalks fresh rosemary, stripped, coarsely chopped
3 cloves garlic, peeled, coarsely chopped
2 tsp chilli powder
1/8 tsp fresh ground pepper
Cut lamb into 1 inch cubes. In a medium bowl, combine herbs and spices. Toss lamb to coat on all sides. Cover and refrigerated for a few hours or overnight. Thread lamb onto 6 bamboo skewers.
Cook on an outdoor grill, or sear meat in a hot skillet, turning to cook on all sides until medium rare, or to desired doneness. Serve with roasted butternut squash, garlic smashed potatoes and other favourite vegetables or side dishes.
Note: Try the same rub on different meats, including beef and chicken, and even salmon.