Entertaining recipes

Moroccan lamb kebabs (Serves 4)

Ingredients

For the kebabs

• 900g/2lb boned shoulder or leg of lamb cut into 2 inch cubes
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 2 tsp chopped fresh mint
• tbsp paprika
• 1 garlic clove, crushed
• 1 tsp Piri Piri flakes
• 1 small red onion
• 2 small courgettes
• 1 small lemon
• salt and freshly ground black pepper

For serving

• 4 x 30cm/12in flat skewers

Method

1. Trim any excess fat off the outside of the lamb and then cut it into roughly 5cm/2inch chunks. Place it into a bowl with the olive oil, lemon juice, spices, garlic, mint, piri piri flakes and some salt and pepper and mix together well. Cover well and leave to marinate at for 2 hours or even overnight in the fridge.
2. Chop the courgettes into 2inch pieces, peel the onion, leaving the root end in tact and then cut it into roughly 8 wedges.
3. Thread the lamb, lemon, courgette and onion wedges alternately on to the skewers and barbecue over medium-hot coals for about 10-15 minutes, turning every few minutes, until they are nicely browned on the outside but still pink in the centre. These would be nice served with either a spicy Moroccan couscous or a Mint Tabbouleh Salad.

BBQ steak with chilli rub (Serves 2)

Ingredients

• 2 Sirloin Steaks
• 3 tablespoons olive oil
• 2 tablespoons onion chopped finely
• 3 cloves garlic, crushed
• 1 tablespoon balsamic vinegar
• 3 teaspoons chilli powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano, crushed
• salt and freshly ground black pepper

Method

Place steak in a shallow baking dish and season with salt. Combine marinade ingredients and pour over steak, turn to coat, and cover with plastic wrap. Leave to stand for 10 minutes. Make sure BBQ is hot, if using coals make sure the flames have died down and the coals are white. Remove steak from dish, reserving marinade. Place meat on BBQ and allow to cook for 8-15 minutes depending on your preferred taste. Brush often with reserved marinade during cooking process. When meat reaches your desired taste, remove from heat and allow to sit for a few minutes before serving.

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