A full version with recipes can be found at the Slow Travel Berlin website. more...
Full version with recipes can be found at Slow Travel Berlin. more...
I've been a big fan of Felicity Cloake's Perfect column for the Guardian ever since it started. more...
This dish has a wonderful combination of flavours when served with our chickpea mash and grilled peppers. We like to use yellow peppers to keep a contrast of colours as well, but red peppers taste just as good here.
A vegetarian alternative is to use halloumi in place of the meat.
Serves 4 as a main course
300g lamb fillet, rump (or other cut suitable for grilling), cut into cubes of about 3cm
1 red onion cut into large chunks
20 or so cherry tomatoes
For the marinade
1 tbsp olive oil
1 tsp sherry or wine vinegar
1 tsp cumin
1 clove of garlic
a sprig of thyme, leaves only
a pinch of smoked paprika
Crush the garlic with the cumin in a pestle and mortar, then combine with all the ingredients for the marinade and mix. Toss the lamb in the marinade and leave for a few hours.
Thread the cubes of lamb onto skewers, alternating with cherry tomatoes and pieces of onion. Get a griddle, frying pan or barbeque nice and hot and grill for about 2 minutes each side for pink meat, or to your liking.