Recipe Inspiration

Ingredients...

700g boneless lamb shoulder, trimmed and diced

200g onions, peeled and roughly chopped

10g flat parsley, finely chopped

50g fresh mint, finely chopped

50g fresh coriander, finely chopped

50g Essential Cuisine Zesty Chermoula Style Seasoning

Vegetable oil

Salt and freshly ground pepper

Method...

1. Mix all the ingredients in a large bowl with the lamb. Season to your taste with the salt and pepper.
   
   
2. Blend in batches in a food processor to a very fine paste.
   
   
3. Oil your hands and divide the meat mixture into 20 equal pieces. Wrap each piece around the end of a water soaked wooden skewer to a sausage shape, about 20cm long.
   
   
4. Grill or barbecue, turning occasionally, until cooked through. Serve with your choice of yoghurt dip, lime wedges and pitta bread.