Ainsley is known for his brilliant barbecue talents, so here’s one of his best-loved recipes, incredibly easy to make, although better if marinated the evening before to achieve full flavour.
This is from his book, Ainsley Harriott’s Barbecue Bible, which talks about the best barbecue techniques from around the world. Not just a recipe book, this comprehensive study on the evolution of the “Barbie” is a great source of information touching on style, equipment, and flavours. It is also a great guide to entertaining on the barbie ( after all, who fires up an outdoor grill for a lone meal?), with masses of tips to help you plan and execute a successful barbecue with simple ingreadients and a hassle-free, proven method.
Moroccan Spiced Lamb Kebabs
Preparation time over 2 hours
Cooking time 10 to 30 mins
900g/2lb boned shoulder or leg of lamb
3 tbsp olive oil
2 tbsp lemon juice
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 garlic clove, crushed
1 tsp harissa paste
1 small red onion
1 small lemon
salt and freshly ground black pepper
4 x 30cm/12in flat metal skewers
1. Trim any excess fat off the outside of the lamb and then cut it into roughly 5cm/2in chunks. Place it into a bowl with the olive oil, lemon juice, spices, garlic, harissa paste and some seasoning and mix together well. Cover and leave to marinate at room temperature for 2 hours or overnight in the fridge.
2. Peel the onion, leaving the root end in tact and then cut it into 8 wedges.
3. Thread the lamb, lemon and onion wedges alternately on to the skewers and barbecue over medium-hot coals for about 10-15 minutes, turning now and then, until they are nicely browned on the outside but still pink in the centre.
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