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Manu Feildel

Harissa Lamb Kebabs


Serves 4

Ingredients

  • 4 lamb back strap
  • 8 large rosemary stalks for skewers
  • 3 red capsicums
  • 3 birds eye chillis (chopped)
  • 1 clove garlic (chopped)
  • 1 tsp ground cumin
  • 1 small bunch parsley (chopped)
  • 1 small bunch coriander (chopped)
  • Extra virgin olive oil

Method

  1. Cut the lamb into square bite size pieces and reserve.
  2. Place the capsicums in the hot oven on a tray until well roasted.
  3. Place the capsicum in a bowl and cover with glad wrap until cool.
  4. Then peel and deseed the capsicum.
  5. In a food processor blitz together the capsicum, chillies, garlic, parsley, coriander, cumin and olive oil until you obtain a loose paste. Add salt & pepper.
  6. Marinate for 30 mins, put the lambs squares on the rosemary skewers and char grill on the BBQ.
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