North African spiced lamb kebabs
- Ready in: 15 minutes, plus marinating time
- Serves: 12
- Complexity: advanced
- kcal: FREE on Original; 3 Sins on Green
- 454 g/1 lb lean lamb fillet, fat removed (36 Sins on Green)
- 1 large green pepper, deseeded and cut into small chunks
- Fry Light for spraying
- For the spice paste:
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 garlic clove, crushed
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped fresh coriander
- 1/2 small onion, grated
- salt and freshly ground black pepper
- juice of 1/2 lemon
1. Mix all the ingredients for the spice paste together in a bowl. If you want really hot spicy kebabs, you could add a little chilli powder or finely chopped fresh chilli but it is not necessary.
2. Cut the lamb fillet into 36 small pieces and add to the spice paste. Toss together and then set aside in a cool place to marinate for at least 30 minutes — the longer the better so that the meat absorbs the spices.
3. Take 12 wooden cocktail sticks and thread 3 pieces of lamb and 1 or 2 green pepper pieces on to each one. Spray lightly with Fry Light.
4. Cook under a preheated hot grill, turning the kebabs occasionally, for 4-6 minutes, until the lamb is crisp on the outside. If you like slightly pink lamb, you may need to shorten the cooking time accordingly.