Moroccan Style Scotch Lamb Kebabs
Makes 2 kebabs
300 g (10 oz) lean Scotch Lamb leg steaks, cut into 2cm cubes
2-3 tbsp natural yoghurt
1 tbsp Harissa paste, or to taste
1 red or yellow pepper, deseeded and cut into 2cm chunks
1 red onion, cut into wedges
1. Mix together the yoghurt and Harissa paste in a bowl. Add the lamb, coating the cubes thoroughly.
2. Thread the lamb alternately with the peppers and onion onto skewers.
3. Cook under a preheated hot grill or over the coals for 10-12 minutes or until the lamb is cooked to your liking, turning the kebabs occasionally and brushing with any leftover marinade.
Scotch Lamb, lean and tender and succulently coated with yoghurt and spices – perfect for grilling or barbequing. Serve on a bed of couscous or in warmed pitta bread with crisp lettuce and cooling yoghurt, mint and cucumber.
Hints and Tips: Cube the lamb from gigot or shoulder steaks or a boned half leg of lamb.
Not into spices? Then stir some mint sauce into the yoghurt with a chopped green chilli, or some mango chutney and finely chopped onion.
Prepare ahead! Cover the lamb and yoghurt marinade at the end of stage 1 and keep refrigerated overnight or until required.
Enjoy the kebabs with simply cooked couscous, rice or bulgur wheat: just add your own twist of ingredients: chopped spring onions, cucumber, sultanas or chopped dried apricots.
Harissa is a fiery blend of Middle Eastern spices conveniently bought as a paste. Delicious brushed over meat when grilling or stirred into casseroles.
If using wooden skewers, soak them first in water to help prevent them from charring during grilling.