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4
Easy
By Samantha Clark and Samuel Clark
Published 2014
On Exmouth Market, the street where Morito and Moro live, we also have a food stall. We feed the creative and mostly merry workers of the area every weekday for the princely sum of £5. For the lamb kebabs we use Spiced Lamb or marinated leg or fillet that is barbecued or flash-fried.
If using leg or fillet, cut the lamb into 1cm-thick slices, then into bite-sized squares, either to go on a skewer or to flash-fry. Mix all the remaining ingredients together in a bowl, then add the lamb and turn to coat really well. Cover the lamb and leave for an hour at room temperature or overnight in the fridge.
If you are barbecuing the lamb, thread the