How To...

... make lamb kebabs - A Masterclass.

First we prepare the meat marinade. I used 2 lamb fillets with the fat trimmed off by the butcher.

These are the spices we will use (anticlockwise from left to right): 1 small stick cinammon, 1 tsp garam marsala, 1 tsp coriander seeds, 1 tsp cumin seeds, 1 juniper berry, 2 cardamom pods, 1 clove garlic, 1/2 tsp black peppercorns. Transfer to an ovenproof dish and roast in a hot oven (220°c for 5-7 mins)

While we wait for the spices to roast, we prepare the liquid bath for the meat. Add 2 tbsp olive oil.

Next add about 4 tbsp of pineapple juice. Pineapple juice contains enzymes that will tenderise the meat and act as a conduit for the spices to penetrate.

Then add the garam marsala. Sprinkle it over the lamb.

Take the spices out of the oven and transfer to a mortar and pestle, or if you are lazy, into an electric spice grinder.

Grind to a fine powder and add the warmed garlic...

... and pound to incorporate into the spices.

Add to the meat...

... along with 2 tbsp of soy sauce. Now cover with cling film and leave in the fridge for about 1 hour. Here I take a break and go for a run. You can fix yourself a drink and sit in the sun now.

[INTERVAL]

Back from my run, we now prepare the garnishes (from L to R): Romaine lettuce (or any lettuce really), cucumber, parsely, carrot, tomatoes (I am using cherry tomatoes as these are what I had in my fridge and they were getting a little squishy), onion, levant bread.

We prepare the salsa to go with the kebab first. Dice the tomatoes...

... then dice the onion and chop the parsley.

Assemble in a bowl and drizzle in some olive oil...

... followed by a lashing of Himalayan rose salt and some freshly ground pepper.

Mix thoroughly and cover and leave in the fridge. If you look closely there are some bits of salad onions that I had left over which I sliced in.

After 1-1.5 hours, take the meat out of the fridge. Scrunch up some kitchen towels, smooth out onto a plate, and drain the lamb fillets. Pat dry as we want to remove the pineapple juice as further marinading in the juice will cause the meat to disintergrate. Most of the ground spices will remain stuck to the meat.

Drizzle with some olive oil and salt with some sea salt. Return to the fridge.

Prepare the cucumber. Slice about 1/2" off the top and holding the small bit in one hand, scrape it back and forth the cut end. After about 10-15 seconds you will see a white froth developing. This is the bitterness from the cucumber being drawn out (or so my mother told me). Carry on for another 15 secs, then rinse off.

Grate. Prepare carrot in same manner, but omit the rubbing part.

Shred the lettuce, and transfer to a plate.

Now its time to cook the lamb. Take a griddle pan, or a frying pan, and heat on medium-high heat and drizzle about 1 tbsp of olive oil in the pan.


When the pan is hot, add the lamb and cook on each side for 3-4 minutes. Do not touch the meat at this stage even though it might be tempting. This will ensure an even cooking through as well as a proper searing that will help retain the juiciness. Have a sip of your drink instead.

Turn the meat over and cook for another 4 mins depending on your preference. The spice marinade will have formed a nice crust. Once cooked transfer to a plate and leave it to rest to 5 mins or so.

Slice the meat. Look at the pink juicy centre.

Assemble your kebab at the table on lightly warmed levant bread. I laid the garnish out in this order: Bread, lettuce on top, then cucumber and carrot. The meat went on next, with a generous helping of the tomato salsa. Finally, no kebab will be complete without some spicy garlic sauce. This was left over from the night before when we had fish tacos. The recipe for the garlic sauce is: 2 birds eye chillies, 2 cloves of garlic, juice of 1/2 lime, 1 tbsp mayonnaise, 4 tbsp natural yoghurt. Blend together and add a pinch of salt.

Enjoy your kebab messily (mine had bits of salsa and lettuce fall out in the eating process). Best had with a glass of light red wine like a Brouilly.