Lamb and peach skewers with za’atar flatbreads and herby sauce
- July 2021
- Serves 4
- Hands-on time 30 min, plus at least 4 hours marinating
Barbecue skewers of juicy lamb and sweet stone fruits and serve with homemade za’atar flatbreads and a punchy green herby sauce. Delicious.
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- 47.8g (17.7g saturated)
- 10.1g (9.5g sugars)
- 750g British lamb neck fillet, cut into 3cm cubes
- 3 firm ripe peaches or apricots, stones removed and quartered
- 100g rocket leaves
- Handful mixed herbs, leaves picked, to serve – we used mint, coriander and parsley
- Splash olive oil to serve
- Squeeze lemon juice to serve
- 100g feta to serve
For the marinade
- Grated zest and juice 1 lemon
- 2 rosemary sprigs, leaves stripped and finely chopped
- 1 garlic clove, crushed
- 1 tbsp ground cumin
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 1 tsp harissa paste
- 1 tsp salt
- ½ tsp ground cinnamon
For the za’atar flatbread
- 250g self-raising flour, plus extra to dust
- 2 tbsp za’atar, plus extra to serve
- ½ tsp salt
- ½ tsp baking powder
- 250g natural yogurt
- Olive oil for brushing
For the herby green sauce
- Small bunch each coriander, parsley and chives, roughly chopped
- Handful mint leaves, roughly chopped
- 1 preserved lemon, skin finely chopped, flesh discarded (or finely grated zest ½ lemon)
- 5 large green pitted olives
- Pinch pul biber (aleppo chilli) or regular chilli flakes
- Juice 1 lemon
- 1 tsp ground cumin
- 80-100ml olive oil
You’ll also need
- Metal or wooden skewers (soaked before using, if wooden)
- BBQ with a lid
Useful to have
- Food processor
- Put all the marinade ingredients in a large bowl. Add the lamb and mix well. Cover and put in the fridge to marinate for at least 4 hours or overnight if possible.
- Heat/light the barbecue for high direct heat (arrange the coals in the centre of the barbecue). Thread the lamb and peach/apricot wedges onto skewers, alternating the meat and fruit. Grill for 8-10 minutes, turning occasionally, until the lamb is cooked through and the fruit is caramelised, brushing with any remaining marinade. Set aside to rest in a warm place.
- For the flatbreads, put the flour, za’atar, salt and baking powder in a large bowl and mix together. Add the yogurt and mix with a table knife to bring together into a rough dough. Turn out onto a lightly floured surface and knead for a minute or so until smooth. Divide the dough into 4 and roll each piece out with a lightly floured rolling pin to a rough 15cm x 25cm oval.
- Cook the flatbreads directly on the grill with the lid down, turning after 2-3 minutes, until puffed and charred (about 6 minutes in total). Brush the warm flatbreads with a little olive oil and sprinkle with the za’atar.
- For the herby sauce, whizz everything together in a small food processor. Season with salt. (Alternatively, finely chop the herbs, lemon and olives, then mix with the remaining ingredients.)
- Toss the rocket leaves and mixed herbs with a splash of olive oil and a squeeze of lemon juice and pile onto the flatbreads. Top with 1 or 2 skewers, some crumbled feta and a drizzle of sauce to serve.
Don’t want to BBQ? Cook the skewers in a lightly oiled griddle pan over a medium-high heat for 8-10 minutes, turning often.
Marinate the lamb up to 24 hours in advance. Prepare the skewers and store covered in the fridge for up to 1 day. Keep the sauce in the fridge for up to 3 days.
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