Traditionally this has always been my favourite barbecued meal –lamb shish kebabs with salads, sauces and toasted pittas. A trio of the best sauces is what makes it for me – spicy thick tomato sauce, a Smoky Aubergine Yoghurt (see page 51) and a Sweet Cumin Yoghurt (see page 51). They all complement each other perfectly alongside the lamb and a simple chopped salad.
SERVES 4
• 1 small cucumber, diced
• 1 handful of cherry tomatoes, diced
• 1/4 red onion, peeled and finely diced
• 1 handful each of parsley and mint, chopped
• olive oil, to season
• salt and pepper
LAMB KEBABS
• 550g diced lamb shoulder
• olive oil, for cooking
• 1 sprig of rosemary, chopped
TOMATO SAUCE
• 1/2 onion, peeled and chopped
• 1 garlic clove, peeled and grated
• pinch of chilli flakes
• 400-g tin chopped tomatoes
• 1 tsp caster sugar
EQUIPMENT
• barbecue
• bamboo skewers
• meat thermometer
Light your barbecue or fire about 45 minutes before you want to start cooking Prepare the chopped salad in advance: small cubes of cucumber, tomato and red onion with a large handful of chopped flat leaf parsley and mint and seasoned with olive oil, salt and pepper. Set aside.
Put the cubes of lamb into a large bowl, add a splash of olive oil, salt and pepper and the rosemary, cover and leave to marinate at room temperature until you are ready to grill. Soak several bamboo skewers in a bowl of water to prevent them burning during cooking.
To make the tomato sauce, sweat the onion in oil over a low heat until soft, about 10 minutes, then add the garlic, chilli flakes and tomatoes. Season with salt and pepper and add the sugar. Simmer over a low heat for about 30 minutes, or until the sauce is thick, sweet and spicy.
Finally, thread the lamb onto the soaked wooden skewers, about five pieces of lamb per skewer. Grill on the barbecue for about 3 minutes on each side, or until they are browned all over and still a bit pink in the middle. They should be 50°C in the centre on a meat thermometer. Add a big pile of pitta breads to the barbecue while everyone is helping themselves to kebabs, sauces and salad.