Lemon cumin lamb kebabs

Lemon cumin lamb kebabs

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

Lemon cumin lamb kebabs

  • Serves icon Serves 4
  • Time icon 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

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
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition

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

delicious. tips

  1. Use the freshest leaves in season as the bed for this zingy lamb kebab recipe, which can be served as a family supper or a weekend lunch.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.