Moorish Lamb Kebabs by Ainsley Harriott

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Step 1.

Grate the garlic, crush the cumin seeds and trim the excess fat off the lamb, cutting into 3cm cubes.

Step 2.

Combine 3 tbsp of oil, vinegar, garlic, oregano, cumin seeds, paprika, cayenne pepper, turmeric with a generous pinch of salt and pepper in a large bowl.

Step 3.

Add your lamb to the bowl and toss together with your hands so that the marinade coats the meat. Cover with cling film and marinate in the fridge for at least an hour, or overnight if you have the time.

Step 4.

Whilst the lamb is marinating, make the dukkah. Toast the nuts in a dry pan until lightly browned and fragrant. Transfer into a food processor. In the same hot pan, toast the remaining spices for 1 minute until fragrant. Blitz everything in the food processor until it resembles coarse sand.

Step 5.

Get your veg ready. Slice the tomatoes and red onion, and finely chop the coriander leaves.

Step 6.

Preheat a griddle pan to medium-high heat.

Step 7.

Divide the marinated lamb onto eight skewers. Place onto the hot griddle pan and cook for 8 - 10 minutes until they are tender with some nice charring, turning occasionally so that they cook evenly.

Step 8.

Mix the yoghurt with another squeeze of lemon and a pinch of cayenne pepper to taste. Season with salt and pepper.

Step 9.

Arrange the tomatoes and onion on a serving platter, sprinkle with salt, zest of the lemon and drizzle with olive oil. Scatter with 2 tablespoons of dukkah, your chopped coriander and a squeeze of the lemon.

Step 10.

Drizzle the kebabs with the yoghurt dressing and serve up with the tomato salad and some toasted flatbreads.

You will make enough dukkah to fill a small jar but it will keep for a few months. Try sprinkling over your scrambled eggs to give your breakfast a North African twist.

FOR THE LAMB KEBABS
2 Cloves of Garlic
2 Tsp Cumin Seeds
800g Lamb Shoulder
1 Tbsp Sherry Vinegar (or Lemon Juice)
2 Tsp Fresh or 1 Tsp Dried Oregano
2 Tsp Smoked Paprika
1 Tsp Cayenne or Hot Paprika
1 Tsp Turmeric Powder
4 Large Vine Tomatoes
½ Red Onion
½ Lemon
2 Tbsp Dukkah
Handful of Coriander Leaves
4 Tbsp Natural Yoghurt
FOR THE DUKKAH
35g Blanched Almonds
20g Hazelnuts
2 Tbsp Sesame Seeds
2 Tsp Coriander Seeds
2 Tsp Cumin Seeds
½ Tsp Fennel Seeds
A Pinch of Chilli Flakes (Optional)
Salt
Pepper
Olive Oil