Cumin Lamb Kebab
200g lamb, cut into 3-4cm dice
1 tsp ground cumin
1/4 tsp ground coriander
1 garlic clove, finely chopped
1 tbsp olive oil
salt and pepper
Put the lamb in a bowl with all the other ingredients (except the salt) and leave to marinate for as long as possible – anything from 10 minutes to overnight.
Thread the lamb pieces onto a skewer and season with salt.
Heat a griddle pan until hot, then cook the skewers for 3 minutes on each side. If you don’t have a griddle pan you can pop them under the grill – or get your barbecue out and cook them on that!
For supper use two-thirds of the lamb, with rice and salad, Put the remaining third in the fridge and use it the following day to make Lamb, Yoghurt & Herb Pitta…
Lamb, Yoghurt and Herb Pitta
1 pitta bread, cut in half
2 tbsp Greek or natural yoghurt
A handful of salad leaves
A few slices of red onion
1 small tomato, sliced
Cumin lamb kebab (as above)
A handful of mint leaves
A squeeze of lemon juice
Chilli sauce or pickled chilli (optional)
Spread the inside of the pitta with yoghurt, then load the salad leaves in first, followed by the onion, tomato, lamb and mint leaves.
Give it a little hit of lemon and some chilli sauce or pickled chilli if you are brave!
Borrow Touch to See book Cook It. Eat It. Live It! from our free online and postal library
Check out the full recipe on Allegra’s website