Moroccan Style Lamb Kebabs |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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These kebabs are a great way to cook meat without adding any fat. Why not roast some pumpkin wedges rubbed with a touch of grain mustard and a splash of lemon juice to serve them. Harissa is a fiery chilli paste from Africa and can be found in supermarkets. Ingredients:
500 g boneless leg of lamb |
1 teaspoon olive oil |
2 tablespoons lemon juice |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1/2 teaspoon ground turmeric |
1/2 tablespoon paprika |
1 garlic clove, crushed |
1 tablespoon harissa |
1 small red onion, unpeeled |
1 small lemon |
salt, and freshly ground black pper |
Directions:
1. Pre heat barbecue. Trim any excess fat off the outside of the lamb and then cut into 5cm chunks. place in a non metallic bowl with the oil, lemon juice, spices, garlic, harissa and some seasoning and mix well. Cover and leave to marinate at room temperature for 2 hours.
2. Peel the onion, leaving the root end intact, and then cut into 8 wedges so that the slices of onion stay together at the root of each wedge. Cut the lemon into 8 wedges.
3. Thread the lamb chunks and lemon and onion wedges alternately onto four 30cm flat metal skewers, and place over medium hot barbecue, for 10 - 15 minutes. Turn every now and then, until the lamb is nicely browned on the outside, but still pink in the centre. Serve with fresh coriander and roasted pumpkin wedges, if liked.
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