500g lamb steaks, cut into chunks
1 red pepper, cut into chunks
2 red onions or large shallots, cut into chunks
2 tablespoons plain yoghurt
1/2 teaspoon fennel seeds crushed with 1 clove of garlic and salt to taste
1 teaspoon ground coriander
1 teaspoon turmeric
Mix the yoghurt with the spices and marinate the lamb in it for about an hour. With a yoghurt marinade, you don’t want to marinate too long or the lamb gets tough. (I think the marinade is originally a Nigel Slater recipe.) Thread onto skewers with the veg and cook on a high heat – in a hot pan or under a hot grill – for 10-15 minutes. In a very tradition division of labour, Bert’s dad barbequed them while I made some flat breads and Bert moved water from one container to another.
We had it ours with salad. Bert looked at a salad leaf with the kind of horrified morbid curiosity most of us reserve for a road accident. Have I read somewhere that babies are programmed to avoid greens in case they’re poisonous? Bert is in no danger of being poisoned by greens.
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