Following on from our Christmas dinner with Cathy and Nigel, because it was so big we cut a piece off, to freeze for later. So I thought I would spice Spice things up with these tangy Lamb and pepper kebabs, a real spice hit. I served with them with these delicious lemon roasted potatoes!
INGREDIENTS Serves 4
2 garlic cloves minced
1 tablespoons chili paste such as Sambal Oelek
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 lamb fillets from a leg cut into chunks
1 yellow bell pepper cut into chunks
1 red pepper cut into chunks
1 clove of garlic crushed
Coriander finely chopped
60 ml Greek yogurt
Sunflower oil
For the Lemon Potatoes
4 medium potatoes washed and cut into chunks
60 ml olive oil
1 lemon zest and juice
3 cloves garlic crushed
Salt and freshly ground black pepper
METHOD
Combine first 6 ingredients in a medium bowl. Add Lamb and toss to coat. Cover with plastic wrap and refrigerate for 24 hours
Immerse 12 long wooden skewers in water; soak 30 minutes. Drain and pat dry.
Meanwhile, remove Lamb from marinade (discard marinade) and thread onto skewers along with the yellow and red pepper chunks.
Preheat gas grill or grill pan to medium-high heat.
Smear with sunflower oil. Place skewers on grill and grill 4 minutes on each side, or until lamb is slightly pink.
In a medium bowl, mix together the Olive oil, lemon zest and juice, and minced garlic. Add potato chunks and toss to coat evenly.
Spread the potatoes in a single layer in a frying pan. Season with salt and pepper. Fry for 30 minutes, (tossing occasionally,) or until the potatoes are tender and crisp.
In a small bowl, combine fresh coriander, crushed garlic, and yogurt. Serve as a dipping sauce with the kebabs.
Yotam Ottolenghi writing in the Guardian
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