Soups and Starters Recipes - Moroccan Lamb Kebabs Recipe

• 1 kg /2 lb boned shoulder of lamb, cut into 5 cm/2 inch cubes

• salad and lemon wedges, to serve

Marinade:

• 3 tablespoons olive oil

• 2 tablespoons lemon juice

• 1 garlic clove, crushed

• 1 1/2 tablespoons paprika

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon harissa

1. Put the lamb into a bowl. Mix together all the marinade ingredients, add to the lamb and stir to mix thoroughly.

2. Cover and leave at room temperature for 2 hours, or overnight in the refrigerator. If you put the lamb in the refrigerator, return it to room temperature 1 hour before cooking it.

3. Remove the lamb from the marinade and pat dry. Thread the lamb on to 6 long skewers.

4. Cook on a heated barbecue or under a preheated grill, turning occasionally and brushing with any of the remaining marinade, for 10-15 minutes until browned on the outside but still pink on the inside.

5. Serve on a bed of salad with lemon wedges.