Lamb Belly Skewers Recipe

Trim and cube

If your lamb belly has a thin membrane, remove it. Pat the lamb belly dry and cut into roughly 1-inch cubes for even cooking.

Marinate

In a bowl, combine minced garlic, chopped rosemary, thyme, olive oil, lemon zest, smoked paprika, sea salt and black pepper. Add the lamb belly cubes and toss to coat thoroughly. Cover and refrigerate for at least 1 hour and up to 6 hours to let flavors penetrate.

Skewer

If using wooden skewers, soak them in water 30 minutes. Thread the marinated lamb belly cubes onto skewers, leaving a small gap between pieces to encourage even browning. Arrange on a plate ready for cooking.

Cook

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Brush grates or pan with oil. Grill the skewers 3–4 minutes per side, rotating to achieve even crust and render fat; total cook time about 10–12 minutes depending on thickness and desired doneness. Aim for nicely charred exterior and tender interior. Transfer to a wire rack and rest 5 minutes before serving to allow juices to redistribute.

Make hummus: In a food processor combine drained chickpeas, tahini, lemon juice, garlic clove and salt. Pulse to combine, then stream in 2 tbsp cold water while processing until smooth and spreadable. Taste and adjust salt or lemon as needed. Transfer to a serving bowl and drizzle 1 tbsp olive oil across surface.

Cook jam: In a medium saucepan heat 1 tsp olive oil over medium heat. Add diced red peppers and a pinch of salt and sauté 5–8 minutes until softened. Add sugar, red wine vinegar, sherry vinegar (or lemon juice), grated garlic and black pepper. Reduce heat to medium-low and simmer gently, stirring occasionally, until mixture thickens to a jammy consistency, about 20–25 minutes.

Finish and blend (optional): For a smoother jam, let the pepper mixture cool slightly then blitz briefly with an immersion blender or in a countertop blender to desired texture. Taste and adjust seasoning. Cool to room temperature; jam will thicken further.

Crisp the capers: Pat rinsed capers dry with paper towels. Toss lightly in 1 tsp flour (this helps absorb moisture and crisp). In a small skillet, heat neutral oil over medium-high heat. Fry capers in batches for 30–60 seconds until they puff and become crisp. Use a slotted spoon to transfer them to a paper towel-lined plate; sprinkle immediately with a pinch of salt. If using breadcrumbs, quickly toss warm fried capers with breadcrumbs to create extra texture.

Assemble and garnish: Spoon a generous smear of hummus onto each serving plate. Add a spoonful of red pepper jam beside or atop the hummus. Arrange 2 skewers per serving across the hummus/jam. Scatter the crispy caper crumble over the skewers and hummus, sprinkle chopped parsley and finish with a squeeze of lemon. Serve immediately while skewers are warm.