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Prep 20 mins
Cook 15 mins
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.
- 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
- 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.
- 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.
- 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.
This would have to be my new favourite lamb kebab recipe! So simple, but the flavours after marinating overnight are full and amazing. I doubled the garlic, but otherwise followed the recipe exactly. I didn't skewer the lemon but served it on the side to squeeze over the meat as desired. I made the roast pumpkin as suggested too, tossed through with a little olive oil, salt, pepper and wholegrain mustard, and squeezed a generous amount of lemon juice over after cooking - delicious! Thanks for posting such a great recipe Lene!