Moroccan Style Scotch Lamb Kebabs

Serves: Makes 2 kebabs
Preparation time: 5 minutes
Cooking time: 10 minutes

300g (10oz) lean Scotch Lamb leg steaks, cut into 2cm cubes
2-3 tbsp natural yoghurt
tbsp Harissa paste, or to taste
1 red or yellow pepper, deseeded and cut into 2cm chunks
1 red onion, cut into wedges

1. Mix together the yoghurt and Harissa paste in a bowl. Add the lamb, coating the cubes thoroughly.

2.Thread the lamb alternately with the peppers and onion onto skewers.

3.Cook under a preheated hot grill or over the coals for 10-12 minutes or until the lamb is cooked to your liking, turning the kebabs occasionally and brushing with any leftover marinade.

Serve on a bed of couscous or in warmed pitta bread with crisp lettuce and cooling yoghurt, mint and cucumber.

Hints and Tips: Cube the lamb from gigot or shoulder steaks or a boned half leg of lamb.

Not into spices? Then stir some mint sauce into the yoghurt with a chopped green chilli, or some mango chutney and finely chopped onion.

Enjoy the kebabs with simply cooked couscous, rice or bughur wheat: just add your own twist of ingredients: chopped spring onions, cucumber, sultanas or chopped dried apricots.

Harissa is a fiery blend of Middle Eastern spices conveniently bought as a paste. Delicious brushed over meat when grilling or stirred into casseroles.

If using wooden skewers, soak them first in water to help prevent them from charring during grilling.

Nutritional Information:
Kcals 403
Fat (g) 15.8
Protein (g) 49
Sugar (g) 15.1
Salt (g) 0.9