Barbecued Lamb Shish Kebab with Fattoush Salad. For a Middle Eastern infusion try these tender Lamb skewers with a crunchy, flavoursome salad.
Serves 4 (makes 12 skewers)
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
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.
