Hugh Fearnley-Whittingstall
Says Hugh in River Cottage: "The meat here is given a double dose of aromatic flavour: first soaked in a herby marinade before cooking, then trickled with a dressing made with the same ingredients just before serving. You can of course use either the marinade or dressing on its own."
Watch the video of the River Cottage team making the marinade for this recipe
Serves 6
1. To make the marinade, bruise the leaves of the oregano and rosemary (by crushing them roughly with a pestle or rolling pin) and strip them from the stalk into a large bowl. Include the rosemary flowers, if there are any. Chop the chives into 1cm lengths and add them too, as well as the chive flowers if there are any. Bruise the thyme and add that too, still on its stalk. Add the lemon zest and juice and the oils, and season with pepper (don’t add salt as it can draw moisture out of the meat). Add the meat and marinate for two hours (no longer, or the lemon juice starts to pickle the veal).
2. While the meat marinates, soak 6 wooden skewers in cold water (this stops them burning on the barbecue), and make the dressing. Combine the herbs and lemon zest in a bowl. Measure the lemon juice, then add it too. Add three times as much oil as you have lemon juice, and season well.
3. Thread the marinaded meat on to the skewers. Lay them over a hot barbecue (or very hot ridged griddle pan) and cook, turning regularly and seasoning from time to time with a pinch of salt, for 6-8 minutes, or until cooked through. Trickle a little of the herb dressing over the kebabs, then serve with flatbread or pitta bread, green salad, and the remaining dressing in a small jug.
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