Meals and Courses

Moroccan Lamb Kebabs with Warm Chickpea Salad

cook 30 mins
  • 350 g (11 1/2 oz) lamb neck fillet, cubed
  • 2 teaspoons harissa paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 tablespoons olive oil
  • 1 large red onion, sliced
  • 1 tablespoon cumin seeds
  • 1/2 red chilli, deseeded and thinly sliced
  • 400 g (13 oz) can chickpeas, rinsed and drained
  • 4 tablespoons chopped coriander leaves
  • 1 tablespoon water
  • 40 g (1 1/2 oz) rocket leaves
  • salt and pepper
  • Place the lamb, harissa and ground spices in a bowl and toss well to coat. Thread on to 4 pre-soaked wooden skewers or metal ones and set aside.
  • To make the chickpea salad, heat the oil in a large frying pan, add the onion and cook over a medium heat for 5 minutes until slightly golden and softened. Add the cumin seeds and chilli and cook for 1 minute. Add the chickpeas and cook for a further 2 minutes, then add the chopped coriander. Season well and set aside.
  • Cook the kebabs under a preheated hot grill for 8–10 minutes, turning once, until golden and cooked through. Return the chickpeas to the heat, add the measurement water and then toss with the rocket.
  • Spoon the chickpeas on to 2 warm serving plates and top with the lamb kebabs. Serve hot.
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