Spicy Lamb Kebabs with Baby Golden and Red Beetroot

By Dixie Elliott

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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