These were made a little while ago, and I just realized I hadn’t posted the recipe. It’s actually been one of my favorite dishes made this summer (so far!). I’ve been using our newest purchase (a barbecue!) as much as possible while the warm(ish) weather lasts. The kebabs turned out well… although Oliver and I both forgot to soak the skewers we were using…which is definitely a must when placing wood on an open fire! Battling the small flames of the barbecue certainly played a part in making the experience of outdoor cooking that much more adventurous!

Recipe, adapted from Cooking Morrocan (serves 4)
1 onion, roughly chopped
2 tablespoons of chopped parsley
1 tablespoon of chopped coriander leaves
500 g (1 lb 2 oz) of ground lamb
1 teaspoon of cumin
1 teaspoon of paprika
1/4 teaspoon of cayenne pepper
A handful of pine nuts
Salt and pepper to taste
8 skewers, soaked in water for 20 minutes before using
Lemon wedges and salad leaves to serve

Put the onion, parsley and coriander in a food processor and process to a puree. Add the lamb, cumin, paprika, cayenne pepper, and a good pinch of salt and pepper. Process to a paste, scrapping the side of the bowl occasionally.

Place a pan on medium heat. Add the pine nuts and toast them, stirring them often. As soon as they start browning and become fragrant, remove them from the pan. Coarsely chop them and fold them in to the lamb mixture. Divide the mixture into 8 even portions. Form into about 9 cm long cylinders (3 1/2 inches) and leave to chill for an hour in the fridge.

Insert the soaked skewers through the center of each lamb sausage. Cook on hot oiled barbecue or indoor grill until cooked through (about 5 minutes on each side). Gently turn the kebabs often to insure that they don’t stick to the grill. They will feel firm when lightly pressed with tongs once they are cooked.

Serve with lemon wedges and lettuce leaves. Enjoy!