Welcome to the third in the James Wronski Recipe Series.
James is the Head Chef at the Tewkesbury Park Hotel and recently appeared on stage in the cookery theatre at the Tewkesbury Food Festival.
Hi everyone, I have been busy recently (becoming a new dad!) so apologies for the delay in getting this one out to you all.
This week's recipe is for Moroccan Spiced Lamb Kebabs and serves 8 people.
Moroccan Spiced Lamb Kebabs make a great starter especially when served with cous cous - better still, serve is an accompaniment to a BBQ (weather permitting of course!).
Whisk the olive oil, lemon juice, garlic, mint, salt, lemon, pepper, coriander and cumin together until blended.
Set aside half a cup of this mixture in the fridge to use later to baste the kebabs.
Put the kebabs in this mixture for 2 hours at room temperature. Ensure they they're well coated by the marinade.
Prepare your barbecue.
Thread 3 lamb cubes onto 1 skewer.
Then thread 3 apricots and 3 onion chunks alternately on the next skewer.
Baste everything with the reserved marinade.
Grill the apricot/onion skewers until onions soft & brown.
Grill lamb to your preference, basting continuously.
Why not buy your lamb from Halfords Butchers on Tewkesbury High Street, and a nice bottle of wine from That Wine Place?
Remember, you can try out many of our great recipes at Tewkesbury Park Hotel , relax at Green's Brasserie or enjoy some fine dining from our latest seasonal menu at The Garden Restaurant.
Debbie Taylor and Trehane James
2nd November 2011
Hi. We are Trehane & Debbie and together form thebestoftewkesbury. We are keen to hear from anyone interested in becoming a blog author on this site. Please feel free to contact us to discuss further.