750g / 1 lb 10 oz lamb loin fillet
1 onion, grated
1 teaspoon paprika
1 teaspoon ground cumin
2 tablespoons finely chopped flat-leaf parsley
1-2 tablespoons olive oil
For the Harissa and tomato sauce
1/2 onion, grated to give 2 tablespoons
1 tablespoon olive oil
1 teaspoon harissa, or to taste or 1/4 teaspoon cayenne pepper
1/2 teaspoon sugar
Cut the meat into 3cm / 1 1/4in cubes and put it in a bowl. Add the onion, paprika, cumin,
parsley, olive oil and a generous grind of black pepper. Toss well to coat, then cover and marinate
in the refrigerator for at least 2 hours.
To make the harissa and tomato sauce, halve the tomatoes horizontally and squeeze out the seeds.
Coarsely grate the tomatoes into a bowl down to the skin, discarding the skin. In a saucepan, cook
the onion in the olive oil for 2 minutes, stir in the harissa or cayenne pepper, and add the grated
tomatoes, sugar and 1/2 teaspoon salt. Cover and simmer for 10 minutes, then remove the lid and
simmer for a further 3-4 minutes, or until the sauce reaches a thick, pouring consistency. Transfer
to a bowl.
Thread the lamb cubes onto the skewers, leaving a little space between the meat cubes. Heat the
barbecue grill to high and cook for 5-6 minutes, turning and brushing with the marinade.
Alternatively, cook in a griddle pan or under the grill (broiler).
Serve the kebabs with the sauce, alternatively, omit the sauce and serve the kebabs with
separate small dishes of ground cumin and salt. to be added according to individual taste.