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C.C. Hogan

Luscious Lamb Kebab with Chickpeas

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This recipe is made in Supermarination! 

Okay, so for those of you who are puzzled, Supermarionation was the technique that Gerry Anderson used on all his shows like Fireball XL5 and Thunderbirds, whether they were going or not. So, supermarination ... oh, you get the idea.

I have used lamb neck fillet here for a couple of reasons. One, it is not too expensive and two, with a bit or marination it is tender and tasty.

Won't mess around - Kebabirds are Go!

Marinade and Kebab

  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1/2 tsp chilli powder
  • 1 small tsp salt
  • Lots of black pepper
  • juice of 1/2 lemon
  • 1 tbs groundnut oil

Chop the lamb into small cubes. Basically, cut the neck fillet down the middle lengthwise and then chop up crosswise. Mix with the above and put in the fridge for a couple of hours or much longer.

One neck fillet is sensible for two people, unless you are greedy.

Once it is thoroughly marinated, thread onto metal skewers and cook under a very hot grill till done as you like. I like mine medium rare.


  • 1 x 400g tin of chickpeas in water
  • 1 medium onion
  • 3 cloves garlic
  • 1 thumb-sized lump of ginger
  • 1 red pepper - the thin skin pointy kind!
  • small handful fresh coriander leaf
  • 4 small fresh chillies
  • 2 tsp panch puran (indian five spice)
  • salt and pepper
  • Juice of half a lemon

Again, this is very easy. The trick is to take you time and stir lots. 

Chop the onion, garlic and ginger finely and fry in groundnut oil at a medium heat till tender.

Add the panch puran and fry for a couple of minutes more, stirring gently.

Add the red pepper, thinly sliced, and fry for a few moments more till the pepper softens.

Drain the chickpeas, rinse and then add to the pan. Chop the chillies finely and add.

Turn the heat to low and continue to cook for twenty minutes, stirring from time to time, till the chickpeas have softened a little and it is all looking nicely toasted.

Add the chopped coriander, lemon juice, and salt and pepper to taste.

Using a potato masher or a big fork, mash the chickpeas just a little so that some are crushed and some are whole.

Serving up

Warm up the flatbreads (recipe here) and use them to wrap the cooked lamb. 

Serve up with a pile of chickpeas and a chopped tomato, coriander, spring onion and spinach salad.

And there you go. Not much work, easy stuff, but tasty! 


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