Lebanese-Spiced Lamb Skewers With Roasted Cauliflower Salad Recipe

Posted on
spiced lamb skewers with roasted cauliflower salad Lebanese-spiced lamb skewers with roasted cauliflower salad recipe

0:20 Prep 0:20 Cook 4 Servings Easy

Super Food Ideas

This recipe for lamb skewers is a great one for the grill or barbecue.


1 tablespoon sesame seeds
2 teaspoons sumac
1/2 teaspoon ground allspice
2 tablespoons olive oil
2 garlic cloves
600g diced lamb
250g baby green beans
1/2 quantity Roasted cauliflower with garlic (see related recipe)
1 small red onion, thinly sliced
2 tablespoons lemon juice
Lemon wedges, to serve

Garlic yoghurt dip

3/4 cup Tamar Valley Greek Style Yoghurt
2 garlic cloves, crushed
1 tablespoon lemon juice
1/2 teaspoon sumac


Combine sesame seeds, sumac and allspice in a small bowl. Combine half the oil and garlic in a large bowl. Add lamb. Toss to coat in oil mixture. Thread lamb onto skewers. Sprinkle all over with sesame seed mixture.

Make Garlic yoghurt dip: Combine yoghurt, garlic, lemon juice and sumac in a small jug. Season with salt and pepper (see note).

Heat a barbecue plate or chargrill on medium-high heat. Cook skewers in batches, turning, for 6 to 8 minutes for medium or until cooked to your liking.

Meanwhile, cook beans in a medium saucepan of boiling water for 3 to 4 minutes or until just tender. Drain. Rinse under cold water. Place beans in a medium bowl. Add cauliflower and onion. Place lemon juice in a small bowl with remaining oil and garlic. Whisk until combined. Season with salt and pepper. Add lemon juice mixture to salad. Toss gently to combine.

Serve skewers with salad, garlic yoghurt dip and lemon wedges.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *