Spiced Lamb Kebabs with Cannellini Beans

Recipe and photograph – Dr Joan Ransley

A tasty, speedy dinner which pairs a mixture of colourful vegetables with chunks of succulent lamb and side of flavoursome cannellini beans.

Method

1. Place the diced lamb into a bowl and stir in the harissa paste. Mix well and leave the lamb to for at least an hour. Thread alternate pieces of lamb and vegetables (pepper, cherry tomatoes, courgette and onion) onto the skewers. Set aside.
2. For the beans: Slice the leek lengthways and wash carefully to remove any grit. Slice the leek finely.
3. Drizzle a tablespoon of olive oil into a saucepan and heat gently. Add the sliced leek and cook until soft. Add the drained beans and 150ml of water. Strip the thyme leaves from their stalks and add to the beans. Cook gently for 5 minutes.
4. Preheat the grill. Drizzle a tablespoon of olive oil over the kebabs before placing under a medium grill. Cook the kebabs for 10–15 minutes, turning frequently. The kebabs are cooked when the meat is browned and the vegetables are soft and browning around the edges.
5. Serve the kebabs with a portion of beans and a slice of lemon.

Alternative serving suggestions

Chicken, large prawns or cubes of halloumi cheese can be used instead of lamb. Also, chickpeas work well instead of cannellini beans.

Cooking tip

Avoid the temptation to cook kebabs on a fierce heat. It is much better to cook them on a medium heat for a longer time. A longer cooking time allows the meat to become tender and develop a good flavour.