I did not know that these were going to taste like a little bit of heaven. The salad and the lamb go so well together, I could have eaten enough for four people. The only tricky things may be beetroot and Sumac the spice mix. I found beetroot at the big local fruit and vegie shed and the Sumac in the deli at the corner for only $3-30. I did only make half the recipe, but it is just so easy and tastes like a huge amount of time and preparation is involved.
The recipe is from the October Delicious Magazine and the lamb is cooked in a frypan, but I am pretty sure these would go perfectly on the BBQ on a hot Summer's day. There was no lamb shoulder in the supermarket and so I just bought some lamb steaks. It was too much effort to go to the butcher.
Sumac and Yoghurt Lamb Kebabs with Beetroot Salad serves 4
- 12 wooden skewers
- 2 tspn of Sumac
- 200g thick Greek yoghurt and a little extra for dolloping if you like
- juice of a lemon
- 1 clove of garlic, crushed
- 1 kg lamb shoulder, chopped
- 2 beetroot, peeled and grated
- 1/3 cup sultanas
- 1 bunch mint, leaves chopped
- 20ml red wine vinegar
- 40ml extra virgin olive oil
- 1 tspn caster sugar
- extra oil for frying
Before you begin, soak 12 skewers in water and leave them there until the lamb is ready to cook.
Preheat a non-stick frypan to a medium heat. Thread the lamb pieces onto the kebabs evenly. Add 20ml of a vegetable oil to the pan and fry the kebabs in three batches for 8-10 minutes, turning 4 times or so. Rest the lamb for 3-4 minutes and then assemble the dish.
I started with some baby spinach leaves, piled on the salad and then slid the lamb off the kebab skewers and onto the top. I added a dollop of yoghurt, some mint and a squeeze of lemon juice. Perfect!!