Ingredients:
· 1tsp ginger paste
· 1tsp garlic paste
· 2tsp ground cumin
· ½ tsp chilli flakes
· 3tbsp dark soy sauce
· 1tsp honey
· 1tbsp vegetable oil
· Salt, to taste
· 4 lamb leg steaks, cut into 4cm chunks

Method:
Put the ginger, garlic, cumin, chilli, soy sauce, honey, oil and half-a-tbsp of salt in a bowl. Mix well, then add the diced lamb. Leave to marinate for 30 minutes, or up to four hours.

When ready to cook, soak four wooden skewers in water for 30 mins, then drain. Divide the meat into four, 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 20°C or under the grill on high for 10 minutes, flipping over halfway. Serve with basmati rice and long-stem broccoli, with some coriander and chilli scattered over.