How to Make These Spicy Lamb Kebabs
These flavourful kebabs are the perfect summer supper
- 500g lamb (shoulder or leg) trimmed, cut into bite-size cubes (approximately 2.5cm)
- 2 red onions, peeled, cut into edges
- 2 red peppers, deseeded, cut into chunks the same size as the lamb
- For the marinade
- 1 tbsp olive oil
- 6 tbsp Greek yoghurt
- 3 cloves garlic, crushed
- 2 tsp turmeric
- 2 tsp kashmiri chilli
- 2 tsp ground cumin
- 2cm fresh ginger, grated
- 3 tbsp Opies Stem Ginger Syrup
- 2 tbsp lemon juice
- Zest of 1 lemon
- Salt and freshly ground black pepper
- For the salata hara kebab topping
- 8 Opies Silverskin Onions, chopped
- 8 slices Opies Gherkins with Dill, chopped finely
- 4 ripe vine tomatoes, chopped
- 1 clove garlic, crushed
- 1/2 tbsp olive oil
- 2 tsp lemon juice
- Pinch of Pul Biber / Aleppo Flakes
- To serve
- Flatbreads
- Gem or cos lettuce, shredded
- Handful of fresh parsley leaves, roughly chopped
- Handful of fresh mint leaves, roughly chopped
- Salata hara
- Hot sauce, optional
In a large bowl, combine all the marinade ingredients. Add the lamb cubes and ensure they are well coated in the marinade. Leave to marinate in the fridge for at least two hours.
Meanwhile, combine all the ingredients for the salata hara. Prepare the lettuce and herbs and set aside. Remove the lamb from the fridge 30 minutes before cooking, to allow it to come up to room temperature.
When ready to cook, light the barbecue, grill, or place a griddle pan on the hob over a medium to high heat. Thread the lamb, red onion and peppers onto metal skewers.
Cook for a few minutes on each side, keep turning until the meat is cooked, but still pink. It should have an internal temperature of 60C.
Place the flatbreads on the barbecue, under the grill or on the griddle to warm. Serve the kebabs on a platter with the flatbreads and bowls of the lettuce, herbs, salata hara, hot sauce etc.
