Barbecued Middle Eastern lamb kebabs
Average rating:
These quick-to-make lamb kebabs with tastebud-tingling harissa paste are perfect for summer parties and barbecues
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Prep time: 10 mins
plus marinating time -
Cooking time: 10-15 mins
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Serves: 4
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
Sun disappeared? These kebabs can be cooked under a hot grill instead of a barbecue.
- 450g (1lb) lamb neck fillet, cubed
- 2 tbsp harissa paste
- Juice half a lemon
- 1 small red onion, cut into wedges
- 1 yellow pepper, deseeded and cut into chunks
- 4 tbsp Greek yogurt (look out for 0% or 2% fat versions)
- 1 tub hummus
- 3 tbsp chopped fresh coriander
Method
- In a bowl, mix the lamb, harissa and lemon juice and leave to marinate for at least 30 mins.
- Thread the meat on to skewers with the wedges of red onion and yellow pepper. Cook over hot barbecue coals until cooked to your liking.
- While they cook, fold the yogurt into the tub of hummus, along with the chopped fresh coriander. Serve with salad.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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