Ingredients
900g/2lb boned shoulder or leg of lamb
3 tbsp olive oil
2 tbsp lemon juice
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
½tbsp paprika
1 garlic clove, crushed
1 tsp harissa paste
1 small red onion
1 small lemon
salt and freshly ground black pepper
4 x 30cm/12in flat metal skewers
Method
1. Trim any excess fat off the outside of the lamb and then cut it into roughly 5cm/2in chunks. Place it into a bowl with the olive oil, lemon juice, spices, garlic, harissa paste and some seasoning and mix together well. Cover and leave to marinate at room temperature for 2 hours or overnight in the fridge.
2. Peel the onion, leaving the root end in tact and then cut it into 8 wedges.
3. Thread the lamb, lemon and onion wedges alternately on to the skewers and barbecue over medium-hot coals for about 10-15 minutes, turning now and then, until they are nicely browned on the outside but still pink in the centre. These would be nice served with either the Spicy Casablanca Couscous or the Tangier Mint Tabbouleh Salad.
