Last month I talked about the benefits of using seasonal ingredients. At the moment British produce is at its most bountiful with a fabulous selection of summer fruit, salad and vegetables readily available. Also British summer lamb is really good quality, often thought of as better than spring lamb as it has actually been born in the spring and raised outdoors.
Spiced yoghurt marinated lamb kebabs
For the kebabs:
500g diced lamb, trimmed and cut into 3cm dice
500g mixed summer vegetables such as courgettes, red onions, mixed peppers & aubergines cut into 3cm pieces
For the marinade:
6 tablespoons of natural yoghurt
3 tablespoons of olive oil
6 cloves of garlic, lightly crushed
Coriander, small bunch finely chopped including stalks
Mint, small bunch, leaves only finely chopped
1 teaspoon of ground cumin
1 teaspoon of smoked paprika
Small pinch of cinnamon
Zest & juice of a lemon
Salt & pepper
To get the best flavour into the lamb marinate for twenty-four hours before cooking, if you’re not that organised a few hours will have to do!
Firstly combine all the ingredients for the marinade in a bowl and mix well, season generously. Add the diced lamb and combine making sure all the lamb pieces are coated, it’s a little messy but easiest to do this with your hands. Cover and leave in the fridge until needed.
Take the skewers and thread alternate lamb and vegetables pieces onto the skewers and place on a large dish or tray in preparation. Again if doing this in advance they could be refrigerated until you are ready to use them, but let them come up to room temperature out of the fridge for at least an hour before cooking.
Place on a hot barbeque or well oiled griddle and turn occasionally until cooked. To check if the meat is cooked through cut into a piece of lamb with a knife, and remove from cooking dependent on how well done you prefer the lamb.
Place the kebabs on a large platter and scatter with freshly chopped herbs to garnish.
Crunchy summer slaw
½ small white cabbage, 300g approx, finely sliced
½ small red cabbage, 300g approx, finely sliced
3 large carrots, coarsely grated
1 small red onion, finely sliced
Small bunch of radish, topped & tailed, finely sliced
4 tablespoons of mayonnaise
Small squeeze of lemon juice
Salt & pepper to taste
Combine all the ingredients in a large bowl, mix well and season to taste. This will keep for several days in the fridge and can easily be prepared the day before, to keep it fresh and crunchy prepare the vegetables the day before and simply add the mayonnaise, lemon and seasoning when ready to serve.
This is the second in a series of features I am contributing to the Cooler magazine website summer 2011.