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
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