Oriental Lamb Skewers with Tomato and Artichoke Vegetables

Preparation time: approx. 2 hours
Marinate the meat the day before
Difficulty: medium

Ingredients
700 g lamb entrecôte
1 large onion, peeled and finely grated
2 garlic cloves, peeled and crushed
1 tbsp sweet paprika
2 tsp ground cumin
Leaves from 2 sprigs lemon thyme
Juice of 2 lemons
4 tbsp olive oil
1 red, 1 yellow and 1 green pepper, peeled
Salt and freshly ground black pepper
4 skewers

Vegetables:
4 large tomatoes
1 dl meat or vegetable stock
1 spring onion, chopped
1 chilli, deseeded and chopped
2 medium artichokes
2 tbsp olive oil
8 cloves young garlic
1 tbsp cane sugar
½ tsp sea salt
Freshly ground black pepper
1 bunch flat-leaf parsley, chopped

Preparation
Cut the lamb into 2 cm cubes. Add onion, garlic, paprika, cumin, lemon thyme, lemon juice and 2 tbsp olive oil and mix thoroughly. Marinate for at least 2 hours, preferably overnight. Thread the lamb and peppers alternately onto skewers and season. Preheat the oven grill to 240°C. Grease a baking tray with the remaining olive oil and grill the skewers for 4 minutes on each side.
For the vegetables, quarter the tomatoes, remove and chop the seeds, and cut the flesh into strips. Set the strips aside. Simmer the tomato seeds with the stock for 10 minutes, then strain. Bring the tomato jus to the boil with spring onion and chilli, switch off the heat, cover and leave to infuse.
Trim the artichoke stems to 3 cm, remove the outer leaves carefully, peel away the green parts and cut each artichoke into eight. Heat olive oil in a frying pan and brown the artichokes with the garlic. Add the tomato jus and cane sugar, season with sea salt and pepper. Just before serving, stir in the parsley and tomato strips and warm briefly. Serve the skewers on the vegetables.