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Lamb
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Lemon cumin lamb kebabs

Lemon cumin lamb kebabs

Name: Lemon cumin lamb kebabs
Yield: Serves 4
Ingredients: Juice of 1 lemon, plus lemon wedges to garnish; 2 garlic cloves, finely diced; 2 tsp ground cumin; ½ tsp cayenne pepper; 3 tbsp extra-virgin olive oil; 425g lean lamb fillet; 2 red onions, cut into large dice; 100g mixed salad leaves, including British spinach; 4 spring onions, finely sliced; ¾ cucumber, peeled, halved and finely sliced; 200g natural Greek yogurt; 4 medium pittas or flatbreads

Easy
April 2009

Easy
April 2009

Serves 4
Takes 45 minutes to make, 4-6 minutes to cook, plus marinating

A zingy lamb dish which will make the perfect family supper or lunch at the weekend.

Nutrition: per serving

Calories: 530kcals
Fat: 23.7g (8.5g saturated)
Protein: 33.3g
Carbohydrates: 50.1g (8.8g sugars)
Salt: 1.1g

Nutrition: per serving

Calories: 530kcals
Fat: 23.7g (8.5g saturated)
Protein: 33.3g
Carbohydrates: 50.1g (8.8g sugars)
Salt: 1.1g

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Ingredients

Juice of 1 lemon, plus lemon wedges to garnish
2 garlic cloves, finely diced
2 tsp ground cumin
½ tsp cayenne pepper
3 tbsp extra-virgin olive oil
425g lean lamb fillet
2 red onions, cut into large dice
100g mixed salad leaves, including British spinach
4 spring onions, finely sliced
¾ cucumber, peeled, halved and finely sliced
200g natural Greek yogurt
4 medium pittas or flatbreads

Method

Set aside ½ tbsp lemon juice and put the rest in a bowl. Add the garlic, cumin, cayenne pepper and 2 tbsp olive oil. Cut the lamb into 2.5cm dice and mix into the marinade. Cover and chill in the fridge until needed.
Preheat a griddle pan over a high heat. Season the lamb with salt and thread onto 8 skewers (if using wooden skewers, soak in water for 20 minutes before threading to prevent burning), alternating cubes of meat with onion squares. Cook in the griddle pan for 4-6 minutes, turning often, until medium rare.
Place the salad leaves, spring onions and cucumber in a large bowl and toss together with the set aside lemon juice and remaining olive oil. Place the yogurt into a separate bowl. Whisk in 50ml cold water and season to taste. Toast the pittas.
Serve 2 kebabs each, with the dressed salad alongside. Season and stuff the kebabs into the pittas, drizzle over the yogurt dressing and garnish with lemon wedges.