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Lamb shish kebabs
- Prep time:
- 20 mins, plus overnight marinating
- Cook time:
- 10 mins
- Serves:
- 4
Tom Parker Bowles’ tasty kebabs can be assembled ahead, then cooked and served quickly when everyone comes home starving
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Ingredients
- 600-800g lean Lamb, cut into cubes
- 2 medium Onions, cut into large chunks
- 2 medium bell Peppers, cut into large chunks
- 4 Turkish flatbreads
- 4 tbsp plain Yogurt
- purchased chilli sauce, to serve
Marinade
- 1 tsp crushed or finely chopped Garlic
- 1/2 Lemon, juice only
- 1/2 tsp ground Turmeric
- 1/2 tsp ground Coriander
- 1/2 tsp ground Cumin
- 1/2 tsp dried Oregano
- 1/8 tsp ground cayenne pepper
- 2 tbsp grated Onions
- 50ml Olive oil
Salad
Method
1. For the marinade: combine all the ingredients in a large bowl.2. Add the lamb cubes to the marinade, toss until well coated, cover and marinate in the fridge for 6 hours or overnight.
3. For the salad: combine all the ingredients in a bowl, add a dash of olive oil and season well with salt and freshly ground black pepper.
4. Preheat a griddle pan or light the barbecue. Divide the meat and vegetables evenly into 4 portions and thread onto 4 skewers, alternating the meat and vegetables.
5. Keeping the skewers about 10-15cm from the flame, grill or barbecue the kebabs, turning them to cook evenly, for about 10 minutes.
6. Heat the bread.
7. To serve, spoon a line of salad down the middle of each piece of Turkish bread, remove the meat and vegetables from the skewers and arrange on top of the salad, finish with a tablespoon of yogurt and chilli sauce to taste, wrap up the bread to enclose the filling and serve immediately.
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