This sunshine supper dish is bursting with Mediterranean flavours, and should the heavens open (again) this summer, is just as tasty cooked on a griddle or under a grill.
Method:
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Add the zest of 2 lemons to the marinade ingredients in a large bowl, stir and season to taste. Add the lamb and mix to coat. Marinate (in the fridge) for at least 2 hours or overnight. Soak the kebab sticks for 30 minutes so they don’t char.
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Halve the lemons, including the zested ones.
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Thread the lamb and kebab vegetables onto the skewers and cook on a medium heat griddle or barbecue until done to your preference. (Medium takes about 4-5 minutes each side.)
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Char the cut side of the lemons for a couple of minutes and squeeze them over the grilled kebabs.
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To make the orzo salad: heat the oven to 200°C. Combine the onion, tomatoes, garlic, courgette and aubergine with a tablespoon or so of olive oil, salt, pepper, coriander and oregano and roast for 15 - 20 minutes until softened and starting to char.
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Bring a medium pan of water to the boil, stir in the chicken stock powder and turmeric, a big pinch of salt and the orzo.
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Cook until al dente then drain and rinse with cold water.
Tip the orzo and vegetables into a serving bowl, add the olive oil, lemon juice, chopped fresh herbs and a good grinding of black pepper and some salt plus the olives if using and mix gently to combine.
