Prepare the chermoula: peel and finely dice the ginger and the pickled lemon. Pick and chop the coriander leaves. Peel and puree the garlic with the salt. Mix with the lemon juice, cumin, paprika, saffron, ginger, pickled lemon and coriander. Mix in 100ml of olive oil.
Mince the meat and then mix with the chermoula. Leave for 10 minutes before rolling into meatballs and then place them onto skewers.
Peel and dice the onions and then fry in 30ml olive oil for 3 minutes. Add the cherry tomatoes and cook for 10 minutes. Add the meatball skewers to the pan and cook for a further 10 minutes. Season with salt and pepper and serve hot.
«Adapt this recipe to make lamb meatballs and add a little freshly diced chilli if desired.»