For a Middle Eastern infusion try these Barbecued Lamb Shish Kebab with Fattoush Salad. The tender Lamb skewers are served on flatbreads with fattoush salad, which is drizzled with tahini and dressing, and garnished with extra parsley and sumac.
Barbecued Lamb Shish Kebab with Fattoush Salad Recipe
Serves 4 (makes 12 skewers)
Ingredients:
1kg lamb, cut into 3cm cubes
½ cup olive oil
2 tbsp lemon juice
2 tsp lemon zest
4 garlic cloves, crushed
1 red onion, finely chopped
⅓ cup chopped parsley leaves, plus extra, to garnish
⅓ cup chopped coriander leaves
1 tsp ground paprika
2 tsp ground cumin
1 tsp sea salt flakes
250g cherry tomatoes (optional)
2-4 flatbreads, to serve
Tahini and Lemon Dressing
½ cup plain Greek-style yoghurt
1 tbsp tahini
1 tbsp lemon juice
Fattoush Salad
2 flatbreads
2 large Lebanese cucumbers, roughly chopped
2 tomatoes, sliced
1 green capsicum, roughly chopped
1 small red onion, finely diced
½ cup coarsely chopped parsley leaves
3 tbsp lemon juice
¼ cup olive oil
½ tsp sumac, plus extra, to garnish
Method:
Place lamb in a large bowl then mix through oil, lemon juice, zest, garlic, onion, parsley, coriander, paprika and cumin. Set aside for at least 4 hours or preferably overnight to marinate.
Thread lamb onto 12 x 20cm metal skewers (or presoaked bamboo skewers) and place on a plate or tray. Cover with plastic wrap and set aside in fridge.
Meanwhile, to make tahini and lemon dressing, combine all dressing ingredients. If too thick, add 1 tablespoon warm water until drizzle consistency. Set aside.
Preheat oven to 180°C fan-forced. To make fattoush, place flatbread on a baking tray and bake for 10-15 minutes or until crispy. Break into chunks. Combine cucumber, tomatoes, capsicum, onion and parsley in a large bowl. Combine lemon juice and oil then drizzle over salad. Season, then sprinkle with sumac.
To cook skewers, preheat a barbecue grill plate or chargrill over a medium heat. Sprinkle skewers with salt. Thread cherry tomatoes onto skewers, if using. Cook all skewers for 3-4 minutes each side or until brown and cooked to your liking.
Serve on flatbreads with fattoush salad, drizzled with tahini and dressing, and garnished with extra parsley and extra sumac.
