Grilled Kebabs with Tamarind, Honey, Saffron and Lime
(serves four)
2 chicken breast fillets, cut in cubes
4 lamb steaks, cut in cubes
2 red bell peppers, cut in chunks
1 medium eggplant, cut in chunks
1 dozen mushrooms
1 dozen small tomatoes
marinade:
1/2 cup honey
1 tbsp tamarind paste, mixed with 1 tbsp very hot water
pinch saffron threads, dissolved in hot water
juice of 1 lime
3 cloves garlic, minced
1‑inch knob ginger, minced
1 tsp ground cumin
sea salt and freshly ground pepper to taste
Place the chicken and lamb in one shallow dish and the vegetables in another (this is for reasons of raw meat hygiene). Mix all the marinade ingredients together and pour half over the meat and half over the veg and leave them as long as you like, stirring occasionally. When you’re ready, shove all the bits and pieces onto metal skewers (if you use wood or bamboo be sure to soak them in water beforehand to avoid scorching) and grill over an open flame about 4 minutes, then turn over and grill another 4 minutes. I didn’t have an open flame, but I did have my handy grill within my oven which has elements above the cooking surface, and the same timing worked perfectly.
