Festive BBQ…

Coriander or Cilantro is one of the world's most commonly used herbs - in spite of the fact that the name comes from the Greek, koris, meaning bed bug! Native to southern Europe and the Middle East, the plant is now grown worldwide. Coriander or Cilantro tends to be associated most with Asian and Central and South American cooking. Both the fresh leaves and the berries - which are dried and called coriander seeds - are used for cooking. The herb has a fresh, citrus taste and is best added to dishes just before serving in order to get maximum flavour.

Caribbean Lamb Kebab with a Tasty Dressing

Makes 6 servings

Shopping List:

For the marinade
• 175ml or 6fl oz pineapple juice
• 60 ml or 4 tablespoons malt vinegar
• 115g or 4oz molasses sugar
• salt and freshly ground black pepper

For the kebabs

• 750g or 1lb 10oz lamb neck fillet, fat trimmed, cut into 3cm or 1¼in cubes
• 2 large red peppers, seeds removed, cut into 3cm or 1¼in squares
• 2 large green peppers, seeds removed, cut into 3cm or 1¼in squares
• 2 red onions, peeled, chopped into 3cm or 1¼in wedges
• 1 fresh pineapple, skin and core removed, flesh cut into quarters, then chopped
• 3 large bananas [not too ripe], peeled, chopped
• sunflower or groundnut oil, for brushing

For the lime, chilli and coriander mayonnaise

• 2 free-range egg yolks
• 1 teaspoon Dijon mustard
• salt and freshly ground black pepper
• 1 large garlic clove, crushed to a paste with the edge of a knife
• 1 lime, juice only
• 290ml or 9¾fl oz sunflower or light olive oil
• 1 red chilli, seeds removed [half reserved], shredded
• small bunch coriander, leaves only, finely chopped

To serve

• 6 flatbreads
• ½ iceberg lettuce, shredded

TO MAKE:

1. For the marinade, in a glass or ceramic bowl, mix the pineapple juice, vinegar, molasses sugar and seasoning together until smooth and well combined.
2. For the kebabs, rinse the lamb neck fillet and pat dry with kitchen paper. Place the lamb into an ovenproof glass or ceramic dish and pour over half of the marinade mixture. Cover the dish and chill in the fridge for between one and four hours.
3. Meanwhile, for the lime, chilli and coriander mayonnaise, in a bowl, beat together the egg yolks, mustard, salt and freshly ground black pepper, garlic and half of the lime juice until well combined.
4. Gradually add the oil in a thin stream, whisking contiuously, until the mixture thickens and all of the oil has been incorporated into the mixture.
5. Stir in the shredded chilli and reserved chilli seeds, chopped coriander and the remaining lime juice. Mix until well combined, then chill in the fridge until needed.
6. Soak twelve wooden skewers in cold water for at least 30 minutes, then shake off any excess moisture.
7. When the meat has marinated, thread alternate pieces of red and green pepper, onion, pineapple, banana and marinated lamb onto the soaked skewers to make 10-12 kebabs. Leave 3-5cm/1-2in free at one end of each skewer with which you can grip the skewers. Brush the kebabs all over with the oil.
8. Heat a griddle pan over a high heat. When the pan is very hot, add the kebabs, in batches if necessary, and fry for 8-10 minutes, basting at intervals with the remaining marinade and turning regularly. (NB: The kebabs can also be barbecued or grilled under a medium hot grill, if desired.)
9. To serve, stuff the flatbreads with the lettuce and drizzle in a little of the lime, chilli and coriander mayonnaise. Sandwich two kebabs inside each flatbread.

ENJOY !

Preparation time: 2 hours
Cooking time: 10 to 30 minutes

Recipe: Levi Roots