Ingredients
- 2 tbsp Greek yoghurt + extra to serve
- 500g leg of lamb, cubed
- pita breads and hummus to serve
For the chermoula marinade
- 2 tbsp harissa paste
- handful flat leaf parsley
- handful mint
- handful coriander
- 2 garlic cloves
- ½ tsp ground cinnamon
Method
- Tip the marinade into a blender with a pinch of salt, whiz to a rough paste then mix with the yoghurt. Mix the lamb with the marinade. Cover and leave to marinate in the fridge for at least 1 hour or preferably overnight.
- Thread the lamb chunks on to skewers and cook under the grill until lightly charred and cooked through.
- Serve with tabbouleh, pitas and hummus.