Lamb Neck Kebabs

Name: Lamb Neck Kebabs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 10g smoked paprika; 10g garlic powder; 10g dried oregano; 200g red chillies; 2 cloves of garlic - peeled; 1 small red onion - peeled; 20g caster sugar; Juice of half a lemon; 150ml Greek yoghurt; 1 small clove of garlic - peeled; A few fresh mint leaves

35 minutes

Total Time

20 minutes

Prep Time

15 minutes

Cook Time

Feeds

There’s something deeply satisfying about lamb cooked over fire - the way the fat crisps at the edges, the smoky char giving way to rich, tender meat. These lamb neck kebabs are all about texture and flavour: thin slices of well-seasoned lamb neck, folded onto skewers and grilled until caramelised and irresistible. Paired with a punchy fermented chilli sauce and a cool, garlicky mint yoghurt.

Ingredients

For the kebabs:

2 lamb neck fillets

10g smoked paprika

10g garlic powder

10g dried oregano

2 tbsp of olive oil

For the chilli sauce:

200g red chillies

2 cloves of garlic - peeled

1 small red onion - peeled

20g caster sugar

Juice of half a lemon

For the mint sauce:

150ml Greek yoghurt

25ml olive oil

40/50g mint sauce

1 small clove of garlic - peeled

A few fresh mint leaves

Remove the tops of the red chillis and add to a food processor along with the chopped red onion, garlic, sugar, lemon juice and a good pinch of salt. Pulse a few times to incorporate all the ingredients together, blitz longer if you prefer a smoother consistency. Check for seasoning, add salt if necessary. (This can be served straight away but to really ramp up the flavour I like to let the chilli sauce ferment for a few days. Leave it in a glass jar with a cloth loosely wrapped around the top to stop anything getting in. 2-3 days at room temperature should be enough. Once ready, store in the fridge for 2-3 weeks.)

Now make the mint sauce. Finely grate the garlic, chop the fresh mint leaves and mix everything together, season to taste with salt and pepper and a squeeze of lemon if you like.

Lay the neck fillets out on the chopping board horizontally. Cut at a high angle to elongate the length of each slice, roughly 2/3mm in thickness.

Add the sliced neck to a mixed bowl, along with the dried seasoning mix, salt and pepper. Mix well and divide onto two skewers, fold the sliced lamb as you go. Make sure the lamb is nicely packed and tight; it should slightly resemble a classic kofta.

Cook over hot coals for a total time of 6-8 minutes for medium rare or 10-14 minutes for medium, turning every couple of minutes or so. Let them rest for a few minutes before serving with warm grilled flatbreads, a drizzle of chilli sauce, and a spoonful of cooling mint yoghurt.