Last night I had the lovely Abigail over for dinner and Doctor Who. (epsiodes 3-5 of The Mind Robber) I flicked through my recipe books and I found this recipe in a little book called Spice Up Your Life (nothing to do with The Spice Girls!) which I’ve had for a couple of years. The recipe looked good, although having made them, I can’t quite understand why these are ‘brochettes’ rather than kebabs – it’s meat and veg skewered and grilled – that sounds like a kebab to me!
As there is some marinating involved it’s not a ‘quick’ recipe, but it’s worth the effort.
I served this with the pomegranate and tomato salad that I’ve cooked before and a potato ‘moutabel’ mash, made with a mix of baking potato and roasted sweet potato. I also fried some slices of halloumi to serve with the salad.
Abigail pronounced the whole thing ‘Absolutely Yum!’.
For the brochettes:
700g of boneless lamb leg, cut into 1” cubes
2 tablespoons of light malt vinegar
½ a teaspoon of salt, to taste
1 tablespoon of garlic purée
1 tablespoon of ginger purée
115g of Greek yoghurt
1 tablespoon of gram flour
1 teaspoon of ground cumin
1 teaspoon of garam masala
½ – 1 teaspoon of chilli powder (I used medium chilli powder, rather than hot, but you could go for hot powder if you fancied spicier.)
½ a teaspoon of ground turmeric
3 tablespoons of olive oil
½ a red pepper, deseeded and cut into 1” chunks
½ a green pepper, deseeded and cut into 1” chunks
8 shallots, peeled and halved
55g of melted butter
Lemon wedges to serve
Put the meat in a large, non-metallic bowl and add the vinegar, salt, garlic purée and ginger purée and mix together thoroughly, cover and leave to marinate in the fridge for at least 30 minutes.
Put the yoghurt and gram flour in another bowl and beat together with a fork until smooth.
Add the cumin, garam masala, chilli powder, turmeric and oil together and mix thoroughly.
Add the yoghurt mixture to the marinated meat, then add the peppers and shallots and stir until well blended. Cover and leave to marinate in the fridge for 2-3 hours, at least.
Return to room temperature before cooking.
Pre-heat the grill to high and line the grill pan with foil.
Thread the marinated lamb, peppers and shallots, alternatively on to metal or bamboo skewers. (I prefer bamboo skewers myself)
Place the skewers on the grill pan, brush with the melted butter, and cook under the pre-heated grill for approximately 3-4 minutes each side.
Leave to rest for 2 minutes before serving.
For the tomato salad:
6 ripe plum tomatoes
Seeds of 1 pomegranate (I found that the best way to get the seeds out of the pomegranate was to do it in a bowl of water. The juice doesn’t squirt everywhere, the pith floats and the pith sinks so it’s easy to collect the seeds and discard the rest.)
1 teaspoon of ground sumac
½ a teaspoon of ground cumin
4 tablespoons of olive oil
2 tablespoons of pomegranate molasses
Slice the tomatoes and place in a large bowl. Add the pomegranate seeds and combine.
In a small bowl mix together the sumac, cumin, olive oil and pomegranate molasses.
Pour over the salad and gently toss.
For the Moutabel:
2 medium baking potatoes
1 medium sweet potato
2 teaspoons of tahini
2 tablespoons of Greek yoghurt
2 tablespoons of lemon juice
Roast the sweet potato for an hour or so until tender.
Boil the potatoes until tender.
Drain. Stir in the flesh from the roasted sweet potato and mash well together.
Add the tahini, yoghurt, lemon juice and cumin and mix well.