Honey and coriander lamb kebabs (a Maroque recipe)

The inspiration for this came from those very clever chaps at Ottolenhi.  If you haven't got the book yet, I most heartily recommend it, their char grilled broccoli is to die for.

500g fairly lean lamb, cubed, neck fillet is ideal 10g mint leaves 30g coriander leaves 2 garlic cloves, peeled 10g fresh ginger, peeled and sliced 1 hot chilli, seeded 1/4 tsp salt juice 1/2 lemon 25ml soy sauce 50ml olive oil 1 tbsp honey 1 tbsp cider vinegar

1. Whizz all the ingredients except the lamp together in a blender.

2. Pour the marinade over the lamb, mix well and leave to rest for a few hours, over night in the fridge is best.

3. Thread the lamb onto metal skewers and cook on a hot barbeque until cooked to your liking.

4. Serve in warm pitta bread drizzled with natural yoghurt.

Serves 4 to 6 as part of a mixed selection

printed from www.maroque.co.uk