Jamie Magazine
By Ginny Rolfe
45 mins plus marinating time
Not Too Tricky
serves 4
About the recipe
Get all your ingredients prepared, then ask the kids to help assemble these simple kebabs for the perfect barbecue.
Recipe From
Ingredients
8 long woody sprigs of fresh rosemary (or use wooden skewers)
600g quality lean lamb, such as cannon, loin, leg
2 large red onions
200g ripe cherry tomatoes
½ a bunch of fresh mint
300g fat-free natural yoghurt
1 lemon
extra virgin olive oil
MARINADE
1 handful of wild garlic leaves or 3 cloves of garlic
2 big pinches of fennel seeds
1 lemon
olive oil
Top Tip
You can transport the kebabs in their marinade to cook on a barbecue or picnic grill. If you’re cooking inside, use a griddle pan on a high heat.
Method
- For the marinade, tear the wild garlic or peel the garlic cloves, then use a pestle and mortar to smash it up with the fennel seeds and some sea salt and black pepper.
- Mix with the lemon zest and about 80ml of olive oil, or until you get a good consistency to coat the lamb.
- If using rosemary skewers, remove the leaves, apart from 2cm at the top, then sharpen the opposite ends so you can pierce the meat. Otherwise, soak the wooden skewers in warm water for at least 20 minutes before using.
- Cut the lamb into 5cm pieces, peel and slice each onion into 6 wedges, then place in a large baking tray. Add the cherry tomatoes and mix with the marinade.
- Thread, alternating ingredients, onto the skewers, then refrigerate until ready to cook.
- Pick and finely chop the mint leaves and mix with the yoghurt, a pinch of salt and pepper, a squeeze of lemon juice and a splash of extra virgin olive oil.
- Preheat the barbecue, grill or griddle pan. Grill the kebabs, turning occasionally, for about 7 minutes, or until evenly cooked and crisp and golden on all sides.
- Serve with a drizzle of extra virgin olive oil, a squeeze of lemon juice and the minty yoghurt.
Tags