Chermoula Kebabs

2 tbsp
Henry Langdon Chermoula
3 tbsp Olive Oil (GIS recommends using
Fiore d'Autunno unfiltered extra virgin olive oil
3 lemons, 1 in wedges and two juiced
1 large capsicum in 3cm chunks
500gm diced beef (approx 3cm) or
500gm diced chicken thigh fillets (approx 3cm)
Presoaked bamboo skewers
Time: Prep time 10 minutes-Cook time 15 minutes + 2 hours marinating time
Note: You can also substitute the beef/chicken with a fish or even firm tofu, but you will need to adjust the cooking time to suit.

Combine the olive oil and Henry Langdon Chermoula in a bowl, then add the diced meat. Toss the meat well to ensure it is evenly coated, then cover and refrigerate for 2 hours.
Once the meat is well marinated, thread it onto the presoaked bamboo skewers, alternating with the cubed capsicum and ending with a lemon wedge.
Cook on a preheated BBQ or grill on medium for 10-12 minutes, or until the meat is cooked to your preference.
Serve with toasted pitta bread, salad and minted yogurt.