Moorish skewers with barbecued vegetables and hummus

At this time of year, I love to enjoy my barbecue and spend some quality 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, uncork a wine and the party begins. While my guests enjoy their appetizers, I cook and chat with them while my Weber barbecue takes care of everything.

So I want to give you one more suggestion so you can get the most out of your barbecue, by preparing some authentic Moorish skewers with vegetables and hummus . I 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 . This way it is very tender and has a delicious flavour. The mixture I suggest is how I like it, but you can experiment and personalise it to your taste. You will see that I use acocotte to marinate the meat. As it has a ceramic coating, it is perfect for this task as it does not absorb odours or stain, which makes cleaning very easy.

Weber barbecue and Le Creuset round mini-cocotte

Ingredients

For the skewers:

• 1Kg of 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 paprika from La Vera
• 1 teaspoon salt
• A few leaves of fresh coriander
• Vegetables to accompany to taste

For the hummus:

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

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

Elaboration

Of the skewers

1. Cut the lamb into bite-sized cubes and place in a cocotte .
2. Crush the garlic in a mortar 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 place it in the refrigerator until the next day.
4. Turn on the barbecue to heat up while you assemble the skewers with the marinated meat and you can start cutting the vegetables. We are going to cook them quickly, so that they are nicely browned 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 and blend. You will need to add water to adjust the thickness.
2. Put the hummus in a mini cocotte and sprinkle with paprika from La Vera and drizzle with olive oil on top.

KitchenAid hand mixer and Le Creuset round mini-cocotte .

Serve the skewers with vegetables and hummus. You'll be amazed!