5:35 Prep | 0:05 Cook | Makes 8 | Advanced
Mediterranean-inspired lamb kebabs make for easy entertaining and a long, laid-back lunch.
1 1/2 teaspoons fennel seeds, ground
1 1/2 teaspoons sweet paprika
3/4 teaspoon ground turmeric
3/4 teaspoon garam masala
3/4 teaspoon ground cardamom
3/4 teaspoon ground cinnamon
1 tablespoon grated fresh ginger
2 garlic cloves, chopped
Juice of 1 lemon
1/4 cup (60ml) olive oil
1/2 bunch coriander, roughly chopped
4 lamb backstraps, cut into 2cm pieces
1 cup (280g) thick Greek-style yoghurt
2 tablespoons harissa (see note)
Flatbread (recipe follows) and micro coriander, to serve (see note)
250g burghul (cracked wheat) (see note)
1 small red onion, finely chopped
1/4 cup (60ml) lemon juice
2 tomatoes, seeds removed, finely chopped
1 Lebanese cucumber, peeled, finely chopped
1/4 cup (60ml) extra virgin olive oil
1 teaspoon sumac (see note)
1 bunch flat-leaf parsley, leaves finely chopped
1 bunch mint, leaves finely chopped
Step 1 Place dry spices, ginger, garlic, lemon juice, oil and half the coriander in a small food processor and whiz until a paste. Season, then coat lamb in marinade. Cover and refrigerate for 4 hours or overnight.
Step 2 For the kisir, place the burghul in a bowl and add enough cold water to cover, then stand for 30 minutes at room temperature until water is absorbed. Place onion in a bowl with lemon juice and soak for 30 minutes. Drain the burghul in a fine sieve pressing down to extract excess water. Place in a serving bowl with onion mixture and remaining ingredients, then season and stir to combine. Set aside.
Step 3 Soak 8 wooden skewers in cold water. Preheat a chargrill pan or barbecue to medium-high heat. Bring lamb to room temperature.
Step 4 Thread the lamb onto skewers (or use clean twigs) and cook, turning, for 4-5 minutes for medium-rare or until cooked to your liking. Rest, loosely covered with foil, for 5 minutes.
Step 5 Place the yoghurt in a serving bowl and swirl through the harissa. Serve the lamb skewers with the flatbreads (see related recipe), kisir, harissa yoghurt and micro coriander.
Harissa (a North African chilli paste) is from Middle Eastern and gourmet food shops. Micro coriander is from selected greengrocers. Burghul is from health food shops and selected supermarkets. Sumac is from supermarkets.