- 4 skewers
- 1 shallot
- 4 garlic cloves
- 1 bay leaf
- 1 tsp dried oregano
- 2 tbsp cider vinegar
- 250g diced lamb
- 1 onion
- 50g dried dates
- 400g tinned cherry tomatoes
- 150g buckwheat
- A handful of dill, leaves only
- 1 tbsp olive oil
- Sea salt
- 1.
Pop the skewers into a bowl or dish and cover with cold water. Set aside to soak – this helps stop them catching and burning when you grill the kebabs.
- 2.
Fill your kettle it and boil it. Peel and finely chop the shallot. Scoop it into a large bowl. Peel and grate or crush 2 of the garlic cloves (keep the other cloves for later). Add them to the shallot. Tear the bay leaf into thin strips and add to the bowl with 1 tsp dried oregano, 2 tbsp cider vinegar and ½ tbsp olive oil. Season with a pinch of salt and stir everything together Add the lamb to the bowl. Turn to coat in the marinade and set aside for at least 10 mins.
- 3.
While the lamb marinates, peel and finely chop the onion. Warm a pan over a medium heat for 1 min, then add ½ tbsp olive oil and the onion. Fry, stirring every so often, for 5 mins till the onion starts to look glossy.
- 4.
While the onion fries, peel and grate or crush the remaining garlic cloves. Finely chop the dried dates. Stir the garlic and dates into the softened onion and cook, stirring often, for 2 mins.
- 5.
Tip the tin of cherry tomatoes into the pan, stir to mix, then pop a lid on the pan. Simmer for 15 mins, stirring every so often and pressing the tomatoes into the side of the pan with the back of the spoon to gently crush them.
- 6.
Tip the buckwheat into a small pan. Pour in enough boiling water from the kettle to cover the buckwheat by a couple of cms. Put on a medium-high heat, bring to the boil, then turn the heat down and simmer for 10-15 mins till the buckwheat is tender.
- 7.
While the buckwheat and sauce cook, heat your grill to high. Line the grill pan, or a baking tray, with foil. Set a wire rack on top of the baking tray or grill pan if you have one (if not, you can cook them on the foil). Thread the lamb onto the skewers, discarding the marinade.
- 8.
Grill the kebabs for 8-10 mins, turning occasionally, till they are nicely browned all over.
- 9.
Drain the buckwheat. Taste the tomato sauce and add a pinch more salt if you think it needs it. For a smooth sauce you can blitz it with a stick blender, or leave it chunky. Serve the lamb kebabs on a heap of buckwheat with the tomato sauce spoon over the top, garnish with dill fronds.
