If the only kebab you’re used to tasting is at the chip shop after a long Friday night on the town, you’re in for a treat. Here’s Gordon Ramsey’s lamb kebab recipe from the F Word Restaurant:
Ingredients
- 1.25kg lean lamb leg steaks
- 3 med red pepper
- 3 med yellow pepper
- 20 chestnut mushrooms
- 20 cherry tomatoes, skinned if preferred
- Olive oil, to drizzle
- 5 pitta bread, white or wholemeal
For the herb paste:
- Finely grated zest and juice of 2 lemons
- 3 garlic cloves, peeled and finely chopped
- 1 tsp dried oregano
- 1 tsp dried mint
- 1 tsp dried thyme
- 1⁄2 tsp dried ground rosemary
- 1 tsp dried tarragon
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
For the iceberg salad:
- 2 iceberg lettuces
- 1 cucumber diced
- 4 tomatoes dices
For the mint yoghurt dressing:
- 500g natural yoghurt
- Handful of mint leaves, shredded
- Salt and pepper
Method
- Cut the lamb steaks into 2.5cm cubes and place in a bowl. Stir together all the ingredients for the herb paste and pour over the lamb. Toss well to coat the pieces evenly. Cover the bowl with cling film, and leave to marinate in the fridge for several hours or overnight if possible. Soak 6-8 bamboo skewers in cold water for least 20 minutes.
- To make the dressing, place the yoghurt into a large bowl and stir in the mint leaves and seasoning to taste.
- Halve the peppers, remove the core and seeds then cut into 2.5cm pieces. Thread the peppers, lamb, mushrooms and cherry tomatoes alternately on to the soaked bamboo skewers.
- Heat the barbecue or place a griddle pan over a high heat. Drizzle a little olive oil over the skewers and sprinkle with some salt and pepper. Barbecue or grill the skewers for 3 minutes on each side. Leave to rest for a minute or two then serve with side salads of your choice.
- Remove outer leaves from lettuce, set aside. Peel away some of the inner leaves to make little bowls for the other ingredients to sit in. Finely dice the remaining lettuce, mix with the cucumber and tomatoes and spoon into the lettuce leaf bowls, the mint yoghurt dressing and serve with the kebabs
- Toast the pitta breads and cut into fingers to serve on the side.
Credit: Channel 4 Food (The F Word)
