Grilled Lamb Kebabs with Turkish Flavours

Ingredients:

900g lamb leg (boneless)
120ml extra-virgin olive oil
kosher salt and cracked black pepper to season
64g dried apricots, medium diced
2 teaspoons dried chili powder combined with 1 tablespoon paprika
1 teaspoon garlic, minced
2 tablespoons fresh min, chopped

Special equipment:

4 metal skewers

Method:

1. Create a two-level fire by placing all coals in your grill to one side. Once the flames have calmed and the coals are warm enough for you to hold your hand above them for 4 seconds, they’re ready to cook.

2. Remove the fat from the lamb and cut it into 30 equal pieces. Combine with 60ml olive oil, and salt and pepper to taste; cover each piece well.

3. Place the lamb pieces evenly on the metal skewers and set them above the coals. Cook by turning the skewers for 8 minutes or until the lamb is medium-rare.

4. Once the lamb is done cooking, remove the pieces from the skewers into a bowl. Add the apricots, chili powder and paprika, garlic, mind and remaining olive oil. Toss well, season with salt and pepper, then serve warm.

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