Moroccan Lamb Kebabs

Ingredients

450 g/1 lb lean lamb
1 lemon
1 red onion
4 small courgettes
couscous, to serve

MARINADE
grated rind and juice of 1 lemon
2 tbsp olive oil
1 clove garlic, crushed
1 red chilli, sliced (optional)
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cumin
1/2 tsp ground coriander

Method

1 Cut the lamb into even, bite-sized chunks, and place in a large, non-metallic dish.
2 To make the marinade, combine the lemon rind and juice, oil, garlic, chilli (if using), ground cinnamon, ginger, cumin and coriander in a bowl.
3 Pour the marinade over the lamb and toss to coat. Cover and leave to marinate in the refrigerator for at least 2 hours, or preferably overnight.
4 Cut the lemon into 8 pieces. Cut the onion into
wedges, then separate each wedge into 2 pieces.
5 Using a knife or potato peeler, cut thin strips of peel from the courgettes, then cut the courgettes into even-sized chunks.
6 Remove the meat from the marinade, reserving the liquid for basting. Thread the meat on to skewers alternating with the onion, lemon and courgette.
7 Barbecue over hot coals for 8-10 minutes, turning and basting with the reserved marinade. Serve on a bed of couscous

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