Moroccan spiced lamb kebabs with coriander yoghurt
It's set to be the warmest weekend of the year after a long cold winter - spring has finally sprung. With temperatures set to beat some of the Med's top holiday hotspots, Phil Vickery's bringing the warm weather inside with a BBQ-inspired favourite you can do in your very own kitchen - Moroccan spiced lamb kebabs with coriander yoghurt and flat breads.
And as if that's not enough he's got an inventive idea for a kitchen appliance 56% of us couldn't live without. A time-saving syrup sponge that cooks in minutes - in the microwave!
Serves: 4
Ingredients
500g ground lean lamb mince2 tbsp chopped coriander2 cloves garlic crushed10 baby spring onions, finely chopped2 tsp finely chopped fresh ginger1 tsp ground cumin1 tsp cracked black pepper½ tsp dried red chilli2 tsp black onion seeds2 tsp salt½ medium egg white, lightly beaten4 large flat breads or pitta breads
For the salad
½ white cabbage, shredded1 red onion, shredded8 radishes, finely choppedSmall bunch fresh mint, finely chopped1 tsp sumacsalt and freshly ground black pepper2 tbsp olive oil1 tbsp white wine vinegarPomegranate seeds to serveFor the coriander yoghurt:200g thick natural yoghurt1 tsp finely chopped red chilli4 tbsp chopped coriander2 tbsp runny honey1 tsp ground cumin
Method
Mix all the ground lean mince, chopped coriander, cloves garlic crushed
Finely chopped spring onions, chopped fresh ginger then add the spices - ground cumin, cracked black pepper, dried red chilli, black onion seeds and some salt. Add the lightly beaten egg and mix the ingredients really well, then mould about 100g onto 10 flattened twin skewers. Chill well.
Take a griddle and heat over the hob. Brush a little oil over, then oil the kebabs also, this will ensure the meat does not stick. Grill gently on both sides for 4-5 minutes, then warm the breads also for a minute or two.
To make the salad mix all the chopped ingredients together then add the sumac, salt and pepper, olive oil and white wine vinegar. Sprinkle pomegranate seeds over just before serving.
For the coriander yoghurt mix all the ingredients together and keep to one side
Serve the kebabs with flat breads, salad, and a blob of the coriander yoghurt
SERVES: 4COOK TIME: 15 minutesFIVE A DAY: 3