Mezze-style Lamb & Pepper Brochettes

Steps

• Step 1

  Start with the courgette salad. Set a saucepan over a medium-low heat, add 3 tbsp olive oil and, once hot, add the onion, garlic and cumin seeds. Reduce the heat to low and gently fry for 10 minutes until soft and golden.

• Step 2

  Meanwhile, peel the tomatoes by placing in a bowl and covering with boiling water. Immediately stab each tomato to pierce the skin, then wait a minute, drain, peel and roughly chop.

• Step 3

  Add to the onions, increase the heat slightly and cook briskly for 5 minutes until the tomato thickens into a sauce.

• Step 4

  Stir the courgettes into the tomato sauce, season and cook for 12 minutes until the courgettes are tender. Add a few spoonfuls of water, if necessary.

• Step 5

  Serve warm or cold.

• Step 6

  To make the cucumber salad, place the cucumber in a colander and salt.

• Step 7

  After 10 minutes, rinse and pat dry.

• Step 8

  Place in a bowl with the yogurt and dill. Mix and season to taste with freshly ground black pepper.

• Step 9

  For the carrot salad, roughly grate the carrots into a bowl. Add the lemon juice and 1 tbsp olive oil, mix thoroughly and season to taste.

• Step 10

  For the brochettes, trim the lamb of all fat and sinew, and cut into 2cm chunks. Place in a bowl with the garlic, cumin, cayenne pepper, lemon juice and olive oil, and mix together. Set aside for 20 minutes.

• Step 11

  Cut the pepper into similar-sized squares. Place a griddle on a high heat.

• Step 12

  Take 4 x 18cm skewers and thread alternate pieces of pepper and lamb on to each skewer. Don’t pack them too tightly.

• Step 13

  Place the 4 brochettes on the hot griddle and cook for about 9 minutes, turning regularly until the meat is cooked to your liking.

• Step 14

  Serve with the 3 salads, and if you like, the romaine leaves.