Honey and coriander lamb kebabs (a Maroque recipe)
ready in 1 hour and 15 mins
The inspiration for this came from those very clever chaps at Ottolenhi. If you haven't got the book yet, I most heartily recommend it, their char grilled broccoli is to die for.
500g fairly lean lamb, cubed, neck fillet is ideal
10g mint leaves
30g coriander leaves
2 garlic cloves, peeled
10g fresh ginger, peeled and sliced
1 hot chilli, seeded
1/4 tsp salt
juice 1/2 lemon
25ml soy sauce
50ml olive oil
1 tbsp honey
1 tbsp cider vinegar
1. Whizz all the ingredients except the lamp together in a blender.
2. Pour the marinade over the lamb, mix well and leave to rest for a few hours, over night in the fridge is best.
3. Thread the lamb onto metal skewers and cook on a hot barbeque until cooked to your liking.
4. Serve in warm pitta bread drizzled with natural yoghurt.
Serves 4 to 6 as part of a mixed selection
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