PREP TIME 15 mins
COOK TIME 4 mins
Take your kebabs to the next level with this recipe for spiced lamb kebabs and chickpea puree.
2 garlic cloves, finely chopped
1 tablespoon ground cumin
Juice of 2 lemons
2 teaspoons harissa paste
1/3 cup (80ml) olive oil
12 French-trimmed lamb cutlets
2 x 400g cans chickpeas, rinsed, drained
3 tablespoons tahini (sesame paste)
Warmed flatbread (such as Lebanese or pita), chopped tomato, sliced red onion, rocket and natural yoghurt, to serve
1 Place garlic, cumin, juice, harissa, oil and 2 teaspoons salt in a small bowl and mix well. Add half the spice mixture to a shallow dish with lamb and toss to coat. Set aside.
2 Set 1/2 cup chickpeas aside. Whiz the remaining chickpeas with the tahini and remaining spice mixture in a food processor to form a smooth puree (add a little boiling water if too thick).
3 Heat a heavy-based frypan or chargrill pan over medium-high heat. When hot, cook lamb in 2 batches, for 2-3 minutes each side until browned but still pink in centre. Serve with pita on a bed of the puree, with reserved chickpeas, tomato, onion and rocket. Drizzle with yoghurt.
Harissa is a North African chilli paste from delis and gourmet shops.