Lamb kebabs with vegetable salad
Cook these kebabs in the oven, over coals or in a griddle pan, but not in a normal frying pan (see tip below).
small bunch of fresh mint, chopped 10 ml (2 t) chopped fresh oregano 4 garlic cloves, chopped ½ bunch spring onions, chopped juice and zest of 1-2 lemons 5 ml (1 t) each ground cumin and coriander 500 ml (2 c) natural yoghurt salt and pepper
Preparation time: 20 minutes Marinating time: 1 hour or overnight (kebabs) Cooking time: 15 minutes Standing time: 30 minutes (salad) 1 kg deboned lamb leg, cut into large cubes 12 pickling onions, halved salt and pepper olive oil
2 cm piece of fresh ginger, grated 1 garlic clove, bruised 30-45 ml (2-3 T) olive oil 45 ml (3 T) lemon juice chopped fresh coriander pinch of sugar
½ head cauliflower or broccoli ¼ head cabbage, shredded ¼ cucumber, cut into thin sticks 4 spring onions, chopped 6 wholewheat tortillas to serve plain yoghurt to serve
1 Marinade Mix ingredients in a non-metal dish. 2 Kebabs Add the meat to the marinade and set aside for at least 1 hour or overnight. 3 Remove the meat from the marinade and thread, with the pickling onions, onto kebab skewers. Season with salt and pepper. 4 Cook the kebabs in a heated griddle pan, over coals or under the grill in the oven until done. Brush the kebabs with olive oil. 5 Dressing Mix the ingredients. 6 Salad Mix the ingredients and pour the dressing over. Leave to stand for 30 minutes. 7 Heat the tortillas and serve with the kebabs, salad and yoghurt.