- 3 garlic cloves
- 4 tbsp rapeseed or olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tbsp cider vinegar
- large bunch thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 600g boneless lamb leg meat, cut into small chunks
For the salad
- 1 cucumber, chopped into chunks
- 6 radishes, halved and sliced
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- 1 fennel bulb, quartered and finely sliced
Like Marmite, fennel is something that you either love or hate – its strong aniseed…
- 1⁄2 tsp golden caster sugar
- 4 tbsp cider vinegar
- small handful dill sprigs
Pound the garlic with a large pinch of sea salt using a pestle and mortar, or the back of a knife, then whisk with the oil, vinegar and thyme in a bowl. Set aside 1 tbsp of the marinade, then mix the rest through the lamb so that it’s well coated. Cover and marinate for at least 2 hrs or overnight in the fridge. If you’re using wooden skewers, soak them in cold water first for 30 mins.
About 30 mins before you cook the lamb, combine all the vegetables in a bowl, season with salt and the sugar, then add the vinegar and toss through the dill. Set aside. Can be made and chilled the day before.
Thread the meat onto the soaked wooden or metal skewers and heat a barbecue or griddle pan until hot. Cook the skewers for 3-4 mins on each side until well charred, basting with the reserved marinade. Serve the skewers in a pile with the salad on the side.
Spring kebabsDainty as they are, the skewers and salad can also be turned into kebabs by stripping the meat off the skewer and rolling them up inside warm wraps with some of the salad and a drizzle of natural yogurt.