Moorish skewers with barbecued vegetables and hummus

At this time of year I love to enjoy my barbecue and spend a pleasant time on my terrace. For me, cooking on the barbecue is a ritual: I light it, while it heats up I carefully prepare the ingredients, I uncork a wine and the party begins. While my guests eat the appetizer, I cook and chat with them while my Weber barbecue takes care of everything.

So I want to give you one more suggestion so that you can get the most out of your barbecue, preparing some authentic Moorish skewers with vegetables and hummus . I have used lamb leg meat, but you can also use chicken or pork.

The secret is to marinate the meat with a mixture of spices, lemon and oil . In this way it is very tender and with a scandalous flavor. The mixture that I propose is the way I like it, but you can experiment and customize it to your liking. You will see that I use a cocotte to marinate the meat. As it has a ceramic coating, it is perfect for these purposes since it does not absorb odors or stain, making cleaning very easy.

Weber barbecue and Le Creuset round mini-cocotte

Ingredients

For the skewers:

• 1Kg boneless lamb leg meat
• Juice of 1 lemon
• 100ml extra virgin olive oil
• 4 cloves of garlic
• 1 tablespoon cumin
• ¼ teaspoon ground cinnamon
• ½ teaspoon ground black pepper
• 1 tablespoon sweet paprika from La Vera
• 1 tablespoon spicy La Vera paprika
• 1 teaspoon salt
• Some fresh coriander leaves
• Vegetables to accompany to taste

For the hummus:

• 400g cooked chickpeas
• 1 clove garlic
• 3 tablespoons tahini
• 2 tablespoons extra virgin olive oil
• ¼ teaspoon ground cumin
• Juice of 1 lemon
• Salt
• Paprika

Le Creuset round mini-cocotte and Le Creuset Evolution round cocotte .

Elaboration

Of the spikes

1. Cut the lamb meat into bite-size cubes. Put it in a cocotte .
2. Crush the garlic in a mortar along with the cumin and coriander leaves. Add the rest of the spices and salt . Also add the oil and lemon juice and mix well.
3. Add the marinade to the meat and mix. Cover the cocotte and put it in the refrigerator until the next day.
4. Turn on the barbecue so that it heats up while you assemble the skewers with the marinated meat and you can cut the vegetables. We are going to cook them quickly, so that they are golden on the outside and juicy on the inside.
5. Also roast the vegetables, adding a little salt and oil at the end.

D the hummus

1. Put all the ingredients in the blender glass and blend. It will be necessary to add water to adjust the thickness.
2. Put the hummus in a mini cocotte and sprinkle with La Vera paprika and pour a splash of olive oil on top.

KitchenAid stand mixer and Le Creuset round mini-cocotte .

Serve the skewers accompanied by vegetables and hummus. You'll see how you succeed!