This Welsh Lamb Kebab recipe is made with lamb neck fillet, and they are so tender and juicy. They combine my homemade fiery harissa spice blend and cooling minted yogurt for the perfect combo.
Mix all the spices in a spice grinder or pestle and mortar and grind until the seeds are crushed.
You will need 1 tbsp of the blend for this recipe. The rest will store happily in an airtight jar.
Mix all the ingredients into a small bowl. Taste, and add more of your favourite flavours until you are happy with the consistency and flavour profile.
Dice the neck fillet into bite sized chunks.
Tip into a mixing bowl and sprinkle with one tablespoon of the harissa spice blend.
Massage the spices into the meat, ensuring each piece is well coated.
Thread 1/4 of the meat onto 4 metal skewers, or wooden skewers that have been soaking in cold water for 20+ minutes.
Fire up the BBQ or griddle pan until hot. Add the kebabs and cook for 10-12 minutes, turning occasionally.
Serve with your choice of flatbreads and salads.
Please enjoy my recipe! Jane | hedgecombers.com