- 1 garlic clove
- 2 tsp smoked paprika
- 2 lamb leg steaks
- 1 onion
- 1 red pointed pepper
- A 200g bag of white basmati rice
- 2 large handfuls of watercress
- 1½ tbsp olive oil
- Sea salt and freshly ground pepper
- 350ml boiling water
- Pan with a lid
- Measuring jug
Peel and grate or crush the garlic. Mix the garlic with 2 tsp of the smoked paprika, 1 tbsp olive oil and some salt and pepper.
Chop the lamb into bite size chunks, slicing off any thick pieces of fat. Add the lamb to the marinade. Turn the lamb in the bowl to coat it. Put to one side for 10 mins to marinate.
Peel and finely chop the onion. Halve the pepper. Scoop out the stems, seeds and white bits. Finely chop it. Pick any thick stalks out of the watercress.
Warm ½ tbsp olive oil in a pan. Add the onion. Season with a pinch of salt and pepper. Fry over a medium heat for about 5 mins. Stir every so often till the onion is glossy.
Add the pepper to the onion. Fry for around 5-8 mins till the pepper is soft. While the pepper cooks, rinse the rice under cold water.
Add the rice to the peppers. Pour in 350 ml boiling water. Cover. Bring to the boil. Turn the heat down. Simmer for 6 mins till the water has been absorbed. Take off the heat. Steam, lid on, for 2-4 mins to finish cooking the rice.
Heat your grill to high. Thread the lamb onto skewers. Grill for 15 mins. Turn them every so often so they’re browned. When the rice is cooked, just leave it in the p Chop the lamb into bite size chunks, slicing an with the lid on so it stays warm.
Serve the kebabs hot off the grill with the watercress and red pepper rice.