Lamb, lemon and chilli kebabs

I adapted this recipe and used lamb chops instead. They were charred, delicately dressed, and delicious—so simple to make. I served them with a wonderful cooling Tzatziki sauce and a spicy Israeli roasted pepper sauce. I also adapted this marinade for vegetable skewers, alternating paneer, tomatoes, and fresh poblanos.

Maria Elia is one of my favourite chefs and cookbook authors. I have all her books; this one stands out for authentic and modern Greek flavours, like this dish. This book results from her experimentation at her father's tavern in the Troodos mountains of Cyprus. It combines traditional recipes from visiting villages and being allowed into the local kitchens. However, the other recipes are her interpretations of traditional Greek dishes with a modern twist. The book is packed with folklore and knowledge, and every recipe I have cooked from here is outstanding. This is probably my favourite Greek cookbook on my shelf.

For more recipes from this amazing cookbook, click here.

8-10 Lamb chops, frenched.

4 garlic cloves, minced

1 bay leaf, ground or finely minced

1 teaspoon ground cinnamon

1 teaspoon ground all-spice

1 large orange, zested and juiced

1 large orange juiced

1 red jalapeño, seeded and finely diced (or use 1 teaspoon chile flakes), or to taste

Salt and pepper to taste

3 tablespoons olive oil

2 tablespoons honey

Mix all the marinade ingredients to gather and slather on the lamb chops. You will have more than enough. Marinate for at least 1 hour at room temperature or in the fridge overnight.

Cook on the grill or below a broiler (convection-broil @400°F). Baste with the extra sauce till done.