2paw: Friday Food: Sumac Lamb Kebabs

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.

Mix the sumac, yoghurt, garlic and lemon juice in a container and then coat the lamb and set aside in the fridge.

Now make the salad. Peel and grate the raw beetroot, disposable gloves are good here to prevent the beetroot staining hands. Add 2/3 of the chopped mint and the sultanas.

Make the dressing by mixing the red wine vinegar, olive oil and sugar. Whisk to combine and then pour over the salad. Fold the dressing through and refrigerate until the lamb is ready.

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!!