Moorish barbecued lamb kebabs with dukkah tomato salad from Ainsley’s Mediterranean Cookbook: 100 New, Easy Recipes Inspired by the Flavours of the Med (page 170) by Ainsley Harriott

  • hazelnuts
  • lemons
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  • EYB Comments

    Allow to marinate for at least 1 hour, and longer if possible. Can substitute pork or chicken for lamb, lemon juice for sherry vinegar, and hot smoked paprika for ground cayenne pepper.

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Accompaniments: Aioli

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to marinate for at least 1 hour, and longer if possible. Can substitute pork or chicken for lamb, lemon juice for sherry vinegar, and hot smoked paprika for ground cayenne pepper.

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