Lamb kebabs with ginger, chilli and coriander marinade
( SERVES 4 )
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|600 g||Lamb shoulder, or leg steaks, boneless and trimmed of fat|
|1 tbsp||Root ginger, finely grated|
|1 tsp||Ground coriander|
|½ tsp||Chilli powder|
|3 tbsp||Olive oil|
|2 tbsp||Fresh mint, chopped|
|1 to taste||Salt & freshly ground pepper|
Simple Moroccan salad
- Cut the lamb steaks into 1cm cubes. Place all marinade ingredients, except salt and pepper, in a bowl. Add cubed meat and toss well. Leave in the fridge to marinate for several hours or preferably overnight, to tenderise and flavour meat.
- Heat a barbecue, or gas or electric grill. Thread cubes of meat on to skewers and season with salt and pepper. Barbecue or grill for 2 to 3 minutes on each side or until browned all over. Serve with ooroccan salad.
Tip: If you're using bamboo skewers, remember to soak them for several hours (preferably overnight) in cold water before use. This will prevent the bamboo catching fire and burning under the grill.
To prepare Simple Moroccan salad:
- Coarsely dice tomatoes, cucumber, radishes and red onion and place in a bowl.
- Combine with remaining ingredients and season well with salt and pepper to taste.