Fire up a speedy supper with these Harissa lamb skewers in 25 minutes. If you’re not a fan of spice, cool it down with a dollop of Greek yoghurt.
YOU WILL NEED
500g lamb leg steaks
3 tbsp Harissa Paste
2 tbsp red wine vinegar
Handful fresh mint leaves
1 pomegranate, seeds only
1 small red onion, peeled, cut in half and sliced
1 small cucumber, thinly sliced
Prep time: 15 mins
Cook time: 10 mins
HOW TO DO IT
1. Preheat the grill to medium. Slice the lamb into 5cm chunks and season well. Mix the harissa paste with the vinegar, thread the lamb onto skewers (soak wooden skewers in water for 10 minutes first to stop them burning), then brush the lamb with half of the harissa sauce.
2. Grill the kebabs for 3-4 minutes each side until cooked through. Cover with foil and rest for 5 minutes.
3. Serve the kebabs garnished with the herbs, pomegranate seeds, onion and cucumber, with flatbreads, the remaining harissa sauce and some Greek yogurt.
For a delicious pud idea, how about whipping up these easy Raspberry and Almond Trifles?