- 600g of our lamb leg steak or diced gigot
- 1 tsp ground fenugreek (or 1-2 tsp mild curry powder)
- A pinch of sea salt and black pepper
- 5 tbsp Scottish rapeseed oil
- 2 red onions peeled and cut into wedges
- 1 lemon juiced
- 40g fresh coriander, washed
- 2 green chillies deseeded and roughly chopped
- 2 garlic cloves
- 1 tsp ground cumin
- 8 small naan breads
- You'll also need 8 wooden or metal skewers. If using wooden, soak in water for 50 minutes ahead of cooking.
1. Chop the steaks into 3cm cubes. Mix the lamb with fenugreek, seasoning and 1 tbsp oil in a large bowl.
2. Let the lamb marinate for two to three hours ahead of cooking.
3. Pop the onion in another bowl. Add half the lemon juice and some seasoning.
4 Leave to stand for 10 minutes then drain well.
5. Thread the lamb and onion on to skewers. Brush the onion with 1 tbsp oil.
6. Cook over hot coals, turning, for about 10 minutes until browned and cooked through.
7. To make pesto. Put all but a few sprigs of coriander in a blender or food processor. Add half the chilli, the garlic, cumin, remaining lemon juice and remaining oil.
8. Blitz for a few seconds until smooth. Season to taste.
9. To serve, toast the naan bread as recommended on the pack and lay the skewers on top.
10. Drizzle over the coriander 'pesto' remaining coriander and chilli.
