Place the lamb, olive oil, and NoMU Moroccan Rub into a bowl and leave to marinate for half an hour. Skewer the lamb onto pre-soaked wooden skewers and set aside. Ribbon the cucumber and toss with the fresh mint leaves, preserved lemons, olive oil and pepper to taste.
Combine the lime, chilli, yoghurt and coriander and place in a small bowl to serve as an accompaniment. BBQ the kebabs over open flames or grill in a pan or directly under a very hot grill in the oven for 7 - 12 minutes (depending on how you like the lamb to be cooked). Serve the kebabs with the salad and yoghurt dip and sprinkle with Pistachio & Sumac Dukkah.
Serves: 4
Wine suggestions
Glen Carlou Pinot Noir - Although I find some Pinot Noirs insipid and watery, this one is a corker with deep colour and a complex flavours that will pair beautifully gently spiced lamb. Anything heavier and the subtle flavours of the food will be lost.
