Recipe:

  • 900g rump of beef or lamb shoulder, cut into
  • rough 2.5cm cubes
  • 8 metal skewers or wooden ones soaked in water for at least 30 minutes
  • for the harissa paste
  • 100ml olive oil
  • 50g small fresh chillies
  • 5 cloves of garlic, peeled
  • 1 tsp caraway seeds
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • the juice of 1 lemon
  • the juice of 1 lime
  • 25g fresh mint
  • 25g fresh parsley
  • 25g fresh coriander
  • 2 tsp salt