Coriander and Lemon Infused Lamb Kebabs with ChickPea and Sweet Corn Salsa | Recipe | Simply Beef &

Ingredients

• 450g lean lamb leg or shoulder steaks, cut into 2.5cm cubes
• 1 large red onion, peeled and cut into small wedges
• 1 lemon, cut into small wedges
• 2 tablespoons freshly chopped coriander
• 4 tablespoons olive or sunflower oil
• 2 garlic cloves, peeled and crushed
• ½ x 410g can chickpeas, drained
• 1 small garlic clove, peeled and finely chopped
• 1 small red pepper, deseeded and finely chopped
• 75g sweet corn kernels
• Small bunch freshly chopped parsley
• 2 tablespoons olive oil
• ½ teaspoon ground cumin
• 2 teaspoons lemon juice