Whip up these Middle Eastern inspired Za’atar Lamb Skewers with Whipped Feta. To serve top warm flatbreads with lettuce, cucumber, lamb skewers, whipped feta and sprinkle with za’atar.
Za’atar Lamb Skewers with Whipped Feta Recipe
Serves 4
Ingredients:
700g lamb backstrap (loin), cut into chunks
2 tablespoons chopped oregano leaves
2 teaspoons finely grated lemon rind
4 cloves garlic, crushed
2 tablespoons extra virgin olive oil
1 tablespoon za’atar, plus extra to serve
sea salt and cracked black pepper
warm flatbread, lettuce and cucumber, to serve
Whipped Feta
200g soft feta
½ cup (125g) plain thick yoghurt
Method:
Combine lamb, oregano, lemon rind, garlic, oil, za’atar, salt and pepper in a bowl. Allow to marinate for 15 minutes.
Heat a non-stick frying pan over high heat.
Thread lamb onto 8 metal skewers and cook for 6–8 minutes, turning occasionally, until cooked.
Whisk feta and yoghurt together.
Top flatbreads with lettuce, cucumber, lamb skewers, the whipped feta and extra za’atar.
This is an extract from Even More Basics to Brilliance by Donna Hay, published by Fourth Estate. AU RRP $55.00 / NZ RRP $60. Photography: Chris Court.
