Lamb shish with olive and walnut tahini

Lamb shish with olive and walnut tahini
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min

Succulent griddled lamb is piled onto warm flatbreads and drizzled with a tahini and yoghurt dressing in this easy 20-minute meal.

Nutrition: per serving

Calories
549kcals
Fat
39.5g (15.5g saturated)
Protein
33.1g
Carbohydrates
14.1g (12.7g sugars)
Fibre
10.2g
Salt
2.4g
Calories
549kcals
Fat
39.5g (15.5g saturated)
Protein
33.1g
Carbohydrates
14.1g (12.7g sugars)
Fibre
10.2g
Salt
2.4g

Ingredients

  • 500g lamb neck fillet, cut into chunks
  • 2 small red onions, cut into wedges
  • 1 tsp light olive oil
  • 350g greek yogurt
  • 2 tbsp tahini
  • 35g roughly sliced olives with rosemary and black pepper
  • 35g chopped shelled walnuts
  •  35g golden raisins
  •  Warm flatbreads, mixed salad leaves and lemon wedges, to serve

Method

  1. Heat a griddle pan over a medium-high heat, then griddle the lamb neck fillet, for 8-10 minutes until browned and cooked through, turning halfway. After 2 minutes, add the red onions, tossed in 1 tsp light olive oil, to the pan, then cook on both sides until browned and soft.
  2. Meanwhile, put the greek yogurt in a shallow dish. Spoon 2 tbsp of the yogurt into a small bowl and stir in the tahini until smooth, adding a splash of water to loosen. Spoon the tahini mixture over the yogurt and roughly mix together, then sprinkle with the sliced olives, walnuts and raisins.
  3. Serve with the griddled lamb and onions along with warm flatbreads, mixed salad leaves and lemon wedges for squeezing.

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