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Spicy Lamb Kebabs with Baby Golden and Red Beetroot

Spicy Lamb Kebabs with Baby Golden and Red Beetroot recipe, brought to you by MiNDFOOD.

Spicy Lamb Kebabs with Baby Golden and Red Beetroot

The delightful blend of cumin and paprika gives a spicy kick to this quick and easy dish.

Serves 4

12 pre-soaked bamboo skewers

2 tsp ground cumin

2 tsp sea salt flakes

1 tsp ground coriander

1 tsp smoky paprika

½ tsp dried oregano

¼ tsp ground cinnamon

850g lamb leg steaks, cut into 2cm pieces

1 cup hummus

½ cup Greek-style yoghurt

24 stuffed green olives

1 bunch small yellow beetroot, trimmed, peeled, halved lengthways

1 bunch small red beetroot, trimmed, peeled, halved lengthways

olive oil cooking spray

½ cup flat-leaf parsley leaves, optional

1 Combine cumin, salt, coriander, paprika, oregano and cinnamon in a large bowl. Add lamb and toss until well combined. Cover and refrigerate for at least 2 hours.  Combine hummus and yoghurt in a small bowl. Cover and refrigerate until required.

2 Thread 2 cubes of lamb, an olive, 2 cubes of lamb, an olive and lastly 1 cube of lamb onto each skewer. Set aside on a large plate.

3 Preheat oven to 200˚C. Line a baking tray with baking paper. Place beetroot on tray. Spray with olive oil. Bake for 45 minutes or until tender. Transfer to a bowl; add parsley. Toss until well combined. Heat a chargrill or frying 
pan over medium high heat. Spray skewers with olive oil. Cook skewers for 4 minutes on each side or until cooked through. Serve kebabs with beetroot 
and dressing.

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