Moroccan lamb kebabs

4
20 minutes

Ingredients

Kebabs

  • 400g of lamb mince
  • 1 bunch of flat-leaf parsley, finely chopped
  • 1/2 red onion, finely diced
  • 1 garlic clove, minced
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 2 tbsp of Moroccan Harissa Marinade
  • olive oil, for grilling
  • salt
  • freshly ground black pepper

Salad

  • mixed salad leaves, roughly chopped
  • 1 red onion, diced
  • 1/2 cucumber, peeled and chopped
  • 1 handful of cherry tomatoes, halved
  • 1 handful of olives, pitted
  • 50g of feta, cubed
  • 1 dash of extra virgin olive oil

To serve

  • 4 pitta breads, or other flat breads
  • Greek yoghurt, or tzatziki (optional)

Method

1
If using wooden skewers, soak 8 in cold water for 30 minutes before you begin. Alternatively, you can use 8 metal skewers which will not need soaking
2
Place the lamb mince in a large bowl with the parsley, red onion, garlic, spices and harissa marinade. Season well with salt and pepper then mix together until fully combined
3
With wet hands, form the mixture into 8 sausage shapes then stick a skewer through the centre of each one, squeezing the kebab firmly onto the skewer. If not cooking straight away, chill until needed
4
When ready to cook, place a griddle pan over a high heat or preheat a barbecue
5
Grease the pan or grill rack with a little oil then sear the kebabs briefly on all sides to form a golden brown crust. Reduce the heat and cook through gently for another 5–6 minutes, turning regularly
6
Toss together all the salad ingredients and dress with a little olive oil
7
Serve 2 skewers per person with the breads, salad and perhaps a dollop of yoghurt or tzatziki