Stranger Foods

Photograph of Lamb kebabs with rosemary vegetables.

TurkishLamb kebabs with rosemary vegetables

Serves 4 | Prep 30 mins | Cook 12 mins

Shish kebab must be the most famous Turkish dish. It is thought to have been first created in the Ottoman Empire when Turkish soldiers, forced to camp in tents, grill their food over wood outside. I like to use the rosemary stems for vegetable kebabs. They add so much flavour. You should marinate the vegetable lamb kebabs first and, if possible, grill them over dried herbs to improve the taste even more.

Source: Herbs: Delicious Recipes and Growing Tips to Transform Your Food

Ingredients

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Imperial

x0.5

1 large neck fillet of lamb, cut into small squares (about 500 g)
16 small tomatoes
16 small mushroom caps
2 yellow peppers, deseeded and cut into 16 pieces
4 straight rosemary stems, to use for the vegetable kebabs
2 tbsp sumac (optional)

Herb marinade

90 ml olive oil
2 tbsp chopped rosemary leaves
4 bay leaves
sea salt and freshly ground black pepper
juice of 2 lemons

To serve

4 pitta breads
Tabbouleh or rice
dressed salad herb leaves

Instructions

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Mix together the marinade ingredients, pour half over the lamb, cover and leave to marinade at room temperature for at least , turning occasionally. Marinate the tomatoes, mushroom caps and peppers in the remaining marinade for .
Drain the meat and thread onto 4 metal skewers or soaked wooden skewers. Sprinkle with sumac, if using. Thread the tomatoes, mushroom caps and peppers onto 4 rosemary stems, one for each person. Grill both the lamb and vegetable kebabs on a fire, a barbecue or under a very hot grill for no more than , turning occasionally, when the vegetables will be cooked and the outside of the meat should be brown, but the inside pink and juicy.
Warm the pitta bread for under the grill. Serve the kebabs and pitta with Tabbouleh or rice and a herb salad.

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