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Lebanese-spiced lamb skewers with roasted cauliflower salad recipe

Lebanese-spiced lamb skewers with roasted cauliflower salad

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.

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