LAMB SHASHLIKS WITH ROSEMARY & GARLIC

Lamb shashliks with rosemary & garlic image

Lamb leg meat is perfect for these Turkish kebabs, skewered with green peppers and red onions

Provided by John Torode

Categories Main course

Time 1h20m

Yield Makes about 14 skewers

Number Of Ingredients 11

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Ingredients

1 small leg of lamb (1.5kg/3lb 5oz), boned and cut into large chunks
1 lemon , juiced and roughly chopped
3 tbsp olive oil
20 garlic cloves , finely chopped
handful rosemary sprigs, leaves picked and chopped
3 green peppers , cubed
2 red onions , cut into wedges
warmed flatbreads
natural yogurt
chilli sauce
chopped tomato and cucumber

Steps:

Mix the lamb with the lemon and juice, oil, garlic and rosemary. Season well. Cover with cling film and leave to chill for a few hours or, if possible, overnight.
Thread the lamb onto large metal or wooden skewers, alternating with the peppers and onions. (If using wooden skewers, soak for 20 mins before using.)
Get your coals hot, then put the lamb skewers over the heat and cook for about 5 mins until well coloured. Turn over and cook for a further 5-10 mins until cooked to your liking and nicely charred. To test if the lamb is done, put a large skewer into the middle of the meat and press down on the flesh. If the juice that runs from it is bloody, it's not cooked enough. If the juice is pink and watery, the lamb is cooked the way I like it. If the liquid is completely clear, the lamb is well done. Allow the meat to rest for a few mins before serving with flatbreads, yogurt, chilli sauce, and tomato and cucumber.

Nutrition Facts : Calories 239 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 0.2 milligram of sodium