Greek goddess Maria Elia shows us how to create heaven on a stick with her lamb, orange and chilli kebabs. See below for her recipe.
Lamb, orange and chilli kebab recipe:
Ingredients: Serves 4-6
1kg (net weight) trimmed boneless lamb shoulder
100ml olive oil
Four garlic cloves, crushed with one tablespoon sea salt
Two bay leaves, finely chopped
Two and a half teaspoons ground cinnamon
One teaspoon ground allspice
One large orange
Two red chillies, halved lengthways and deseeded sea salt and freshly ground black pepper
Runny honey, to drizzle
Lamb is usually associated with lemon in Greek cooking, but I thought it would make a change to use orange and chilli instead to impart a great flavour and visual appeal to the lamb. Serve with a mint yoghurt or tahini sauce, pitta bread, salad and pickles. You will need to start this the day before.
You will need four 30cm metal skewers or two double-pronged skewers.
Cut the lamb into roughly 6cm 6cm pieces and place in a non-reactive bowl. add the oil, crushed garlic and salt, bay leaves cinnamon and allspice and toss evenly to coat.
Strip the zest from the orange using a vegetable peeler, cutting away the white pith. Add to the lamb, along with the chillies. Cut the orange in half and squeeze the juice over the lamb, and toss everything together. Cover and refrigerate over night.
Remove the lamb from the fridge, season with salt and pepper and mix well. Cut the orange peel and chillies into pieces. Thread a piece of lamb onto two skewers, leaving a 2cm distance between each skewer (two skewers will sot the meat from spinning), and follow with a piece of orange peel and a piece of chilli. Repeat until all the lamb has been threaded onto the skewers. Let the lamb come to room temperature before cooking.
Preheat a griddle or barbecue to a low heat and cook the lamb, turning occasionally, for about 30 minutes until cooked to your liking. (You could, alternatively, sear the lamb on a griddle pan or barbeque and finish in a preheated oven at 180C for 15-20 minutes.) Set aside, drizzle with honey and cover with foil, to rest for 15 minutes before serving.
Smashing Plates by Maria; £15.99; kylebooks.com