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Honey and coriander lamb kebabs (a Maroque recipe)

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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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