A good dish for the end of summer, when corn-on-the-cob comes into the shops. The kebabs can be grilled, or cooked outdoors on a barbecue. A few hours in the marinade helps tenderise them, as well as adding flavour and moisture.
SERVES 4
1 large corn-on-the-cob
salt and pepper
8 shallots
150 g (5 oz) natural yogurt
1 garlic clove, skinned and crushed
2 bay leaves, crumbled
15 ml (1 tbsp) lemon juice
5 ml (1 tsp) ground allspice
15 ml (1 tbsp) coriander seeds
700 g (1 1/2 lb) boned leg of lamb, trimmed and cut into 2.5 cm (1 inch) cubes
225 g (8 oz) courgettes, topped and tailed and cut into 0.5 cm (1/4 inch) slices
4 tomatoes, halved
lemon wedges, to garnish
1. Blanch the corn in boiling salted water for 1 minute, drain well, cut into 8 pieces and set aside. Blanch the shallots in boiling salted water for 1 minute, skin and set aside.
2. To make the marinade, pour the yogurt into a shallow dish and stir in the garlic, bay leaves, lemon juice, allspice, coriander seeds and salt and pepper.
3. Thread the lamb cubes on to eight skewers with the courgettes, tomatoes, corn and shallots. Place in the dish, spoon over the marinade, cover and leave for 2 - 3 hours, turning occasionally to ensure even coating.
4. Grill the kebabs for about 15 - 20 minutes, turning and brushing with the marinade occasionally. To serve, spoon remaining marinade over the kebabs and garnish with lemon wedges. Accompany with boiled rice.
