Lamb and peach skewers with za’atar flatbreads and herby sauce

Lamb and peach skewers with za’atar flatbreads and herby sauce
  • Serves icon Serves 4
  • Time icon 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.

Bored of bangers? Check out dozens more alternative barbecue recipes.

Nutrition: per serving

Calories
659kcals
Fat
47.8g (17.7g saturated)
Protein
44.2g
Carbohydrates
10.1g (9.5g sugars)
Fibre
5.7g
Salt
2.7g
Calories
659kcals
Fat
47.8g (17.7g saturated)
Protein
44.2g
Carbohydrates
10.1g (9.5g sugars)
Fibre
5.7g
Salt
2.7g

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.)
  6. 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.

delicious. tips

  1. 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.

  2. 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.

Recipe By

Jess Meyer

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