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.