This recipe is from Paul, our friend and renounced vegetarian. We always hope that he’ll make it when we go to visit.
Before you start, you might want to make some pitta dough – the recipe is dead easy and you can cook the raw pittas in seconds on your BBQ at the last minute.(http://www.bbc.co.uk/food/recipes/pitta_bread_97296). It’s a happy feeling, watching them puff up before your very eyes!
Take a leg of lamb and ask your butcher to butterfly it for you. (If you buy it from Sainsbury’s, however, the butcher will tell you that he’s not allowed to help, because of the cross-contamination risk, in which case, just bring it home, get a sharp knife, and cut as close to the bone as possible, starting at the chubby end, cutting the meat back all the way round as you go, like you’re peeling off a sock).
Finely chop 6 cloves of garlic, 4 chillis (red or green) and 50g coriander stalks. Mix them with 3 tablespoons of olive oil, the juice of a lemon, 1 teaspoon ground coriander and a teaspoonful of salt.
Stab a few slits into the lamb, then massage the marinade into it. Leave for two hours or longer.
When you’re ready to cook, sear the lamb for 2-3 minutes each side on the BBQ, then pop it onto a roasting tin (not your favourite, most expensive one), put it back on the barbecue, cover with the BBQ lid, then set the timer for thirty minutes. Turn the meat a couple of times during cooking.
Meanwhile, make your vegetables. Fry 6 diced peppers in 6 tablespoons of olive oil with 6 whole cloves of garlic on a very low heat. After ten minutes, add two sliced courgettes and some salt, then cook gently for another ten minutes before turning the heat up and letting it frazzle a little. Set aside.
Put 200g couscous into a bowl with 300g boiling water. Cover with a plate and leave for 10 minutes.
After 10 minutes, fluff it up with a fork and add a tablespoon of olive oil, the juice of a lemon, a teaspoonful of Maldon sea salt, half a teaspoon each of cumin and ground coriander, a chopped red onion and two handfuls of chopped fresh herbs (coriander, mint and parsley). Add some of the oil from the peppers and stir well. Tumble some of the peppers and courgettes over the couscous.
Back to the meat
When the meat is done, put it in tinfoil and leave to rest for 20-30 minutes. In this time, make some tsatsiki and hummous. (https://salutationrecipes.wordpress.com/2012/09/09/salsa-tsatsiki-and-hummous/).
In the last moments, roll out your pittas and grill for a few moments each side on your still-warm barbecue. Now, sit back and enjoy the loveliest kebabs ever. Oh, don’t forget to leave some coriander to sprinkle on top!