Coriander and Lemon Infused Lamb Kebabs with Chickpea and Sweetcorn Salsa

Serves: 4

Ingredients

  • 450g/1lb lean lamb leg or shoulder steaks, cut into 2.5cm/1inch cubes
  • 1 large red onion, peeled and cut into small wedges
  • 1 lemon, cut into small wedges

For the Marinade:

  • Salt and freshly milled black pepper
  • 30ml/2tbsp freshly chopped coriander
  • 60ml/4tbsp olive or sunflower oil
  • 2 garlic cloves, peeled and crushed

For the Chickpea and Sweet Corn Salsa:

  • ½ x 410g can chickpeas, drained
  • 1 small garlic clove, peeled and finely chopped
  • 1 small red pepper, deseeded and finely chopped
  • 75g/3oz sweet corn kernels
  • Small bunch freshly chopped parsley
  • 30ml/2tbsp olive oil
  • 2.5ml/½tsp ground cumin
  • 10ml/2tsp lemon juice
  • Salt and freshly milled black pepper

Method

  1. Prepare the marinade; in a large shallow bowl mix all the marinade ingredients together.
  2. Thread the lamb, onion and lemon onto 4 short metal or wooden skewers (previously soaked in cold water for 20 minutes).  Place in a shallow dish, pour over the marinade, cover and refrigerate for at least 20 minutes or overnight.
  3. Meanwhile, prepare the salsa; in a large bowl mix all the ingredients together and set aside.
  4. Cook the kebabs on a prepared barbecue or under a preheated moderate grill for 12-16 minutes, turning occasionally until cooked and any meat juices run clear.
  5. Serve the kebabs with the salsa.
  6. Tip: This recipe works well with beef too.

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