Lamb skewers

ottolenghi https://www.theguardian.com/food/2023/jul/08/middle-eastern-recipes-summer-grilled-masala-prawns-spicy-burnt-aubergine-spiced-lamb-skewers-yotam-ottolenghi?CMP=Share_iOSApp_Other

Updated at: Thu, 17 Aug 2023 08:44:29 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories379 kcal (19%)

Total Fat35 g (50%)

Carbs7 g (3%)

Sugars1.6 g (2%)

Protein12.2 g (24%)

Sodium322 mg (16%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

300gboneless lamb shoulder

cut into 1cm-thick x 3cm-wide pieces, cut away any sinewy bits

4skewers

soaked if wooden

¾ tspdried oregano

2 tspground cumin

¼ tspcinnamon

¼ tspchilli flakes

2garlic cloves

peeled and crushed

10gfresh oregano sprigs

picked

1 Tbspolive oil

180mlfull-fat coconut milk

Fine sea salt

black pepper

10goregano

salsa verde, picked

20gflat-leaf parsley

picked

60mlolive oil

1lemon

zest finely grated, to get 1 tsp, then juiced, to get 1 1/2 tbsp

25gcapers

½ tspcumin seeds toasted

⅛ tspdried oregano

Instructions

Step 1

Put all the marinade ingredients in a large food processor, add a half-teaspoon of salt and a good grind of black pepper, then blitz until almost smooth. Put the lamb in a large bowl, pour over the marinade , then mix to coat and leave to marinate for an hour (or in the fridge overnight).

Step 2

Put a griddle pan on a high heat and ventilate the kitchen. Divide the lamb between the skewers (about 75g per skewer) and reserve the marinade. When the pan is smoking hot, grill the skewers for 90 seconds to two minutes on each side, until nicely charred, brushing the meat with the marinade when turning over the skewers. Put on a platter and leave to rest for five minutes.

Step 3

Meanwhile, put all the salsa ingredients and an eighth of a teaspoon of salt in a large food processor and pulse two or three times, just until roughly chopped.

Step 4

Spoon the salsa on top of the skewers and serve.