Harissa lamb kebabs

Method

1. Preheat the oven to 180C/gas 4.

2. Place the peppers in the hot oven on a tray and cook for about 6-8 minutes, or until the skins just start to look charred.

3. Remove the peppers from the oven and, when cool enough to handle, wrap them in cling film and let them cool. Once they have cooled, remove from the cling, peel off the charred skin and remove any seeds.

4. In a food processor, blend together the peppers, chillies, garlic, cumin, parsley, coriander and olive oil to make a paste. Add salt and pepper.

5. Cover the cubes of lamb with the marinade in a shallow non-reactive dish. Leave for 30 minutes while you heat a barbecue.

6. Thread the pieces of lamb onto the rosemary stalks. Cook the lamb on the barbecue for about 7-10 minutes, or until cooked all the way through, turning once. Serve hot.