This sunshine supper dish is bursting with Mediterranean flavours, and should the heavens open (again) this summer, is just as tasty cooked on a griddle or under a grill.


Method:

• Add the zest of 2 lemons to the marinade ingredients in a large bowl, stir and season to taste. Add the lamb and mix to coat. Marinate (in the fridge) for at least 2 hours or overnight. Soak the kebab sticks for 30 minutes so they don’t char.

• Halve the lemons, including the zested ones.

• Thread the lamb and kebab vegetables onto the skewers and cook on a medium heat griddle or barbecue until done to your preference. (Medium takes about 4-5 minutes each side.)

• Char the cut side of the lemons for a couple of minutes and squeeze them over the grilled kebabs.

• To make the orzo salad: heat the oven to 200°C. Combine the onion, tomatoes, garlic, courgette and aubergine with a tablespoon or so of olive oil, salt, pepper, coriander and oregano and roast for 15 - 20 minutes until softened and starting to char.

• Bring a medium pan of water to the boil, stir in the chicken stock powder and turmeric, a big pinch of salt and the orzo.

• Cook until al dente then drain and rinse with cold water.
  Tip the orzo and vegetables into a serving bowl, add the olive oil, lemon juice, chopped fresh herbs and a good grinding of black pepper and some salt plus the olives if using and mix gently to combine.

louismann
 

First published in the JC July 28 2023