Moroccan spiced lamb kebabs with a saffron aoili
- By Paul Rankin
Spring is the best time of year to eat shoulder of lamb. It can be roast whole,
boned, or chopped. Al should be beautiful y tender, and al suit
this spicy treatment.
Ingredients
• 750g shoulder of Irish lamb, boneless
For the spice marinade:
• ¼ teasp garlic powder
For the aoili:
• ½ tbsp cumin
• 125ml chicken stock
• ¼ tbsp ground coriander seed
• ½ teasp saffron threads
• ½ tbsp oregano
• ½ teasp salt
• ½ tbsp harissa (or ¼ tbsp chilli powder)
• 2 egg yolks
• ½ tbsp freshly ground black pepper
• 1 slice white bread, crusts removed, then diced
• 3 teasp garlic, finely sliced
• 150ml natural yogurt
• 1 teasp harissa
• 4 bamboo skewers, soaked in cold water for ½ hour
• 400ml light olive oil
• Salt
• 1 tbsp chopped parsley
• 1 tbsp chopped mint
1. Place the chicken stock in a small saucepan. 2. Add the
• Lemon wedges
saffron threads and the salt. 3. Boil until well reduced, and
about 5 tbsp of the liquid remains. 4. Pour the liquid into a food
processor, making sure that you get all the saffron from the pan.
1. Trim the lamb of excess fat, and cut into 2.5 cm. cubes.
5. Add the yolks, bread, garlic, and harissa. 6. With the food
2. Mix the spices with the yogurt, and toss with the lamb
processor running, slowly add the oil in a steady stream. Taste
pieces. 3. Allow to marinate for at least 1 hour, but preferably
for seasoning.
for 4 - 6 hours, or even overnight. 4. Preheat your grill or
barbeque to high. 5. Thread the pieces of meat on to the
bamboo skewers, and season with salt. 6. Place under the grill,
or on the barbeque and cook until they are well browned, and
crusted, turning them occasionally. Serve immediately sprinkled
with herbs, and a dollop of aoili, garnished with a lemon wedge.
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