Coriander and Lemon Infused Lamb Kebabs with ChickPea and Sweet Corn Salsa Coriander and Lemon Infused Lamb Kebabs with ChickPea and Sweet Corn Salsa

Coriander and Lemon Infused Lamb Kebabs with ChickPea and Sweet Corn Salsa

Zesty lamb or beef kebabs served with a chick pea and sweetcorn salsa for a fresh and colourful barbecue feast.

prep time
15 mins

cook time
20 minutes

serves
4 people

Ingredients

  • 450g/1lb lean lamb leg or shoulder steaks, cut into 2.5cm/1inch cubes
  • 1 large red onion, peeled and cut into small wedges
  • 1 lemon, cut into small wedges
  • For the Marinade

  • :Salt and freshly milled black pepper
  • 30ml/2tbsp freshly chopped coriander
  • 60ml/4tbsp olive or sunflower oil
  • 2 garlic cloves, peeled and crushed
  • For the Chickpea and Sweet Corn Salsa

  • :½ x 410g can chickpeas, drained
  • 1 small garlic clove, peeled and finely chopped
  • 1 small red pepper, deseeded and finely chopped
  • 75g/3oz sweet corn kernels
  • Small bunch freshly chopped parsley
  • 30ml/2tbsp olive oil
  • 2.5ml/½tsp ground cumin
  • 10ml/2tsp lemon juice
  • Salt and freshly milled black pepper

Method

  1. Prepare the marinade; in a large shallow bowl mix all the marinade ingredients together.
  2. Thread the lamb, onion and lemon onto 4 short metal or wooden skewers (previously soaked in cold water for 20 minutes). Place in a shallow dish, pour over the marinade, cover and refrigerate for at least 20 minutes or overnight.
  3. Meanwhile, prepare the salsa; in a large bowl mix all the ingredients together and set aside.
  4. Cook the kebabs on a prepared barbecue or under a preheated moderate grill for 12-16 minutes, turning occasionally until cooked and any meat juices run clear.
  5. Serve the kebabs with the salsa.

Tips:

This recipe works well with beef too.