Best Marinated Lamb Kebabs

Lamb kebabs

Makes 6–8 kebabs

• 500g/1lb 2oz lamb, trimmed and cut into 2.5cm/1 inch cubes
• 6–8 skewers or sticks of fresh rosemary, lower leaves removed, tips kept on
• 2 red onions, peeled and quartered
• 2 red peppers, deseeded and cut into 2.5cm/1 inch pieces

for the marinade
• 1 tablespoon smoked paprika
• 2 cloves
• ½ teaspoon cumin seeds
• 2 teaspoons coriander seeds
• sea salt and freshly ground black pepper
• olive oil

First bash up all the spices in a pestle and mortar until fine, then mix with the oil to make a thick marinade paste. Put the lamb pieces into a bowl and cover with the marinade. Let them sit there for half an hour to an hour. Then, using the rosemary sticks or skewers, spike each piece of meat alternately with red onion and peppers. Grill for around 5 minutes, turning regularly, to give you nicely charred meat on the outside with juicy pink on the inside. Allow to rest for a few minutes – that is, if you can stop yourself eating them straight away!

Roast Butternut Squash with Red Onion, Orange and Rosemary

I always roast butternut squash with garlic so decided to try something different. I had seen  lovely recipe for Roast Pumkin with Shallots and Orange and decided to adapt that according to what I had in my pantry.

Serves 6

1 Butternut squash, peeled and cut into semi circles.
2 red onions, peeled and quartered
1 orange halved
4 tbslp extra virgin olive oil
2 large sprigs of Rosemary
salt & freshly ground black pepper
6 garlic cloves whole (if like me you love garlic you can add more)

1. Preheat the oven to 180oC
2. Put the squash and onions in a roasting dish. Squeeze orange juice over and put orange halves into the roasting dish. Drizzle with olive oil and put rosemary sprigs ontop. Add salt and pepper and roast for 30 minutes.
3. Remove from the oven and add the garlic. Shake the pan to prevent the vegetables from stiking. Return to the oven or 15 mintues until the vegetables are tendr and slightly caramelised.