Ingredients
- 450g lean lamb leg, cut into 2.5cm cubes
- For the Marinade:
- 3 garlic cloves, peeled and finely chopped
- Grated zest and juice of ½ lemon
- 3 tablespoons rapeseed or olive oil
- 2 tablespoons freshly chopped mint
- 1 tablespoon freshly chopped oregano
- 1 large red onion, cut into 5cm pieces
- 1 large yellow pepper, deseeded and cut into 5cm pieces
- 1 large red pepper, deseeded and cut into 5cm pieces
- Extra oil, cooking for the vegetable kebabs
- For the Hummus:
- 2 x 400g cans chick peas, drained
- Juice of 2 lemons
- 3 tablespoons water
- 3 garlic cloves, peeled and crushed
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 2 tablespoons rapeseed or olive oil
- 1 tablespoon freshly chopped flat-leaf parsley
Method
- In a large bowl mix together the marinade ingredients. Add the lamb, stir gently, cover and marinate in the fridge for 1 hour, or overnight, if time allows.
- Soak 8 wooden kebab skewers in water for 20 minutes.
- To prepare the hummus; put the chick peas, half the lemon juice and water in a food processor or blender and whizz to form a coarse paste. Add the remaining lemon juice, garlic, seasoning, oil and blend again. Adjust the seasoning if required and stir through the parsley. Transfer to a small bowl and garnish with the paprika.
- Thread the meat and peppers onto separate kebab skewers. Brush the vegetables with a little oil.
- Cook on a prepared barbecue or under a preheated moderate grill or for 12-16 minutes, turning occasionally.
- Serve with flatbreads, the hummus and a buckwheat salad.
Tips:
If preferred replace the cubes of lamb with cubes of sirloin, picanha or rump steaks. Shop-bought hummus works well too.