On Tuesday evening I had Figgy over for our usual Tuesday get-together – two episode of Blake’s 7 – Powerplay and Volcano this week, with a little bit of Hinge and Bracket in Dear Ladies to finish off with – and as it was a lovely, sunny day, I decided that kebabs were the order of the day. This is pretty much my own cobbled together recipe but it came out well.
I served it with a rocket salad, a tomato and pomegranate salad, and some potato moutabel.
The lamb pieces were marinated in a mixture of Greek Yoghurt and Rose Harissa.
Serves 2 (3 kebabs each)
500g of lamb leg steaks, roughly diced
1 red pepper, de-seeded and diced
125g of halloumi, roughly diced
Baby plum tomatoes – as many as you like
2 tablespoons of Greek yoghurt
2 teaspoons of rose harissa paste
Soak six bamboo kebab skewers in water for at least half an hour before using.
Mix together the Ggreek yoghurt and the rose harissa. Place the lamb pieces in the mixture and stir well until completely coated. Cover and marinate for at least an hour.
After an hour, remove the kebabs from the marinate, but don’t wipe off the excess marinade.
Assemble the kebabs by threading alternate pieces of marinated lamb, pepper and halloumi on to the skewers, popping in the occasional baby plum tomato, as desired. I like to start and end each kebab with a tomato.
Pre-heat the grill to a high heat.
Line a grill pan with foil and place the assembled kebabs on the foil.
Place under the grill and cook for roughly 15 minutes, turning occasionally, until cooked through and nicely browned.
Serve immediately with the salads.