Coriander Lamb Kebabs

This is so straightforward, so lacking in anything fancy and just so, well, damn easy. And yet it’s a great way to serve good lamb, a subtle touch of orientalism that is even more delicate if you make it with ruinously expensive loin instead of sensible leg.

Ingredients

• 500g lean lamb
• 1 lemon, juice and grated zest
• ½ cup coriander, chopped
• 1 red chilli, finely chopped
• 1 tbsp light soy sauce
• 1 tbsp runny honey
• 1 tsp salt
• Soaked bamboo skewers

Mix it all up, marinate for at least an hour and ideally overnight and then grill or barbecue on a lively heat, turning, for 10 minutes or so until browned, caramelised and generally done to perfection all over but pink and tender inside.