As you can see, I ignored the serving suggestion of spiced rice (couldn’t be bothered) and mint (see ginger).Įxcellent proportions of each flavour however the meat needs much longer to marinate, I would estimate at least an hour.I let it marinate for about 45 minutes.I left out the ginger – I’m not usually keen on it in savoury dishes.I made enough for me only, as per, using a lamb steak which led to uneven chunks which led to uneven cooking.Put the skewers under a hot grill and cook, turning from time to time, for 8 – 10 minutes or until brown on the outside and pink in the centre.Īrrange the lamb kebabs, on their skewers, on a bed of spiced rice garnished with lemon wedges and sprigs of mint. Remove the lamb chunks from the marinade and thread them on to 4 steel skewers, 8 – 10 inches long, packing the pieces close together. Mix the lamb into the yoghourt and leave to marinate for at least 30 minutes. Peel the garlic and crush it into the yoghourt, before adding the lemon juice and the salt. Put the yoghourt in a large bowl and stir in the coriander, cumin, chilli and ginger. Chop the chilli finely peel the ginger until the green part just shows and chop it roughly.

Trim any excess fat from the lamb, wipe clean with a damp cloth and cut into 1 inch cubes.

They are usually grilled over a charcoal fire, which imparts a smoky flavour to the meat. Skewered chunks of meat, or kebabs, are popular in the Middle East. Let’s see how Katie Webber’s recipe measures up! I love that she defines the kebab for those who are innocent of the pleasure of grilled meat on sticks. To be frank, because of their appalling reputation, I was afraid of kebabs until I moved to London and could find them cooked by actual Turkish people. This recipe comes from the April chapter of the Reader’s Digest Cookery Year (1976).

Katie webber cookbook