Turkish Kebabs with Tomato and Olive Salsa

Ingredients:

2 garlic cloves, crushed
4 tablespoons lemon juice
2 tablespoons Wilson’s Extra Virgin Olive Oil
1 dried red chili, crushed
1 teaspoon ground cumin
1 dried red chili, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
500g lean lamb cut into 4cm cubes
8 bay leaves
Salt and ground black pepper to taste
Red Pepper, diced
Purple Onion, cut in large squares
Baby Marrow, chopped

Tomato and Olive Salsa

175 g mixed pitted green and black olives roughly chopped
1 small red onion, finely chopped
Four tomatoes, peeled and finely chopped
1 fresh red chili, seeded and finely chopped
2 tablespoons Wilson’s Extra Virgin Olive Oil

Method:

Mix the garlic, lemon juice, Wilson’s Extra Virgin Olive Oil, chili, cumin and coriander in a large shallow dish. Add the lamb cubes, with the salt and pepper to taste. Mix well. Cover and marinade in a cool place for 2 hours.

For the Salsa:

Put the olives, onion, tomatoes, chili and Wilson’s Extra Virgin Olive Oil in a bowl. Stir in salt and pepper to taste mix well, cover and set aside.

Remove the lamb from the marinade and divide the cubes between 4 skewers adding the bay leaves, red pepper, purple onion and baby marrow at intervals. Grill over a braai or under a hot grill, turning occasionally, for 10 minutes, until the lamb is browned and crisp on the outside and pink and juicy on the inside. Serve with salsa.