serves 4 (makes 8 kebabs) takes 50 minutes to make, plus soaking INGREDIENTS: 2 boneless Welsh Lamb rumps, skin and fat removed 2 tbsp olive oil 1 tbsp ras el hanout or rose harissa (from most major supermarkets) 1 red pepper, deseeded and cut into chunks 1 large red onion, finely sliced 2 tbsp good-quality red wine vinegar 2 x 410g cans chickpeas, drained and rinsed 1/2 red chilli, diced Zest of 2 lemons 25g fresh coriander, leaves picked 10g fresh mint, chopped 50g feta, crumbled 1 tbsp extra-virgin olive oil 1 tsp Maldon sea salt
METHOD: 1. Soak 8 wooden skewers in water for 20 minutes. Prepare the kebabs. Cut each rump into thirds or quarters lengthways, depending on size. Then cut each into 3-4 bite-size pieces. Mix the lamb in 1 tablespoon of the oil, then sprinkle with the ras el hanout, or rose harissa and mix to coat well. Thread the lamb onto the soaked wooden skewers, alternating with the pieces of red pepper. There should be at least 3 pieces on each kebab. Set aside. 2. For the chickpea salad, heat the remaining olive oil in a pan and gently cook the onion, stirring, for 10 minutes, until tender and caramelised. Towards the end of cooking, add the vinegar and chickpeas and simmer for 1 minute. Set aside to keep warm. 3. Meanwhile, place the kebabs on a hot griddle pan or a barbecue and cook for 5-8 minutes (for medium to well done), turning to cook evenly. Set aside to rest. 4. Mix the chilli, lemon zest, herbs, feta, olive oil and salt into the chickpeas and mix well. Recipes by Welsh Lamb