Serves 4
6 lamb fillets, cut into 3cm pieces
2 tsp smoked paprika
1 tbsp lemon zest
2 garlic cloves, crushed
1 tbsp olive oil
8 fresh bay leaves, torn
chargrilled lemon wedges, to serve
Minted Yoghurt
1 cup Greek yoghurt
200g soft goat’s cheese
½ cup mint, finely chopped
Chickpea Salad
400g chickpeas
1 tbsp olive oil
2 tsp smoked paprika
1 tsp ground cumin
2 tsp brown sugar
200g baby spinach leaves
½ red onion, finely shaved
½ cup mint leaves
Preheat oven to 200°C.
Combine lamb, paprika, lemon zest, garlic and olive oil a large bowl. Season with salt and freshly ground black pepper. Thread lamb and bay leaves evenly onto 12 small pre-soaked bamboo skewers. Set aside for 30 minutes to rest.
Meanwhile, to make roasted chickpea salad, combine chickpeas, oil, paprika, cumin and sugar in a roasting pan. Roast, turning occasionally, for 15 minutes or until heated through and golden brown.
Transfer to a bowl and add spinach and onion. Toss to combine until spinach almost wilts. Season to taste. Sprinkle with mint leaves.
To make minted yoghurt, combine yoghurt, goat’s cheese and mint in the bowl of a food processor. Process until smooth.
Heat a chargrill over a high heat. Add lamb skewers and cook for 2 minutes each side for medium or until cooked to your liking.
Divide chickpea salad among serving plates. Top with lamb skewers and drizzle with minted yoghurt.
Serve with chargrilled lemon wedges.
