Moroccan-Spiced Pork Kebabs

DSC_0022[1]This gorgeous recipe is pretty much from ‘Moro’ by Sam and Sam Clark (Pinchitos morunos).  I’d never thought of using pork fillets for kebabs, but they were perfect.

Take one pork fillet (500g) and cut in half lengthways.  Cut each piece into cubes (2-3 cm) and pop into a bowl.

Put a pinch of saffron into a cup with 2 tablespoons of boiling water and allow to infuse while you prepare the other spices.

Grind half a teaspoon each of coriander seeds, cumin seeds and fennel seeds.  Add 3-4 cloves of garlic, a ripped up bay leaf and half a teaspoon of salt and mush them all up together.  Add a dessertspoon of olive oil and a dessertspoon of red or white wine vinegar and mix.    It doesn’t need to be a smooth paste.

Pour the spice mix and the saffron-infused water over the pork, mix it together and leave it covered in the fridge for a minimum of two hours.

Thread the meat onto metal skewers and finish each one with a green chilli.  Cook on a hot barbecue until well charred and cooked through on each side.



BBQ Leg of Lamb with Couscous and Peppers


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.(  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. (

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!


Lamb Kebabs with Homemade Pitta Breads


Everywhere I go, I seem to be bumping into Paul Hollywood.  Not literally, of course.  But I know the answer before I even ask the question these days.  ‘Whose bread recipe is this, Andrea?’, ‘Where did you get your pitta bread recipe, Karine?’, ‘Who’s in the Sunday supplement this week, Mum?’  Answer:  Paul Hollywood!

Start by making the pitta breads, using the link to the recipe below:

Pitta Breads (Paul Hollywood’s recipe):


Kebabs (for 4)

Whoosh up an onion, 2 tablespoons olive oil, 4 cloves of garlic, 1 teaspoon coriander, 1 teaspoon cumin, 1 teaspoon cayenne pepper and 1 teaspoon dried mint.

Marinate 600g diced lamb in the sludgy mush for at least an hour.

Barbecue hot for about 5 minutes until slightly charred, then sprinkle with sea salt and pop into your pittas with hummous or tsatsiki (both recipes were in my second post), red onion and fresh coriander.


Kebabs adapted from Nigel Slater’s recipe:

Summertime Lamb Burgers


600g minced lamb

half an onion

one clove garlic

1 chilli

tablespoon coriander stalks or leaves

2 teasp ground cumin

1 teasp ground coriander

2 level teaspoons sea salt


Half teaspoon dried mint

Skoosh everything except the lamb in the food processor.

Mix the mush into the lamb mince with your bare hands.

Form into smallish balls, flatten slightly and BBQ or grill for 7 -10 minutes.  Check regularly and cut your biggest one in half to sample before offering to your trusting friends. (Quality Assurance)

Serve with tsatsiki, salsa or hummous.  Pile up your serving dish with bread rolls/pitta/flatbread, raw spinach and red onion and let everyone help themselves.  The salad you can see in the picture is just cannellini beans, red onion, red pepper, loads of coriander (roughly chopped), a few tomatoes, lemon juice and olive oil.