0:14 Prep | 0:06 Cook | 4 Servings | Easy
Enjoy Middle Eastern flavours with these lamb skewers served with hummus and cauliflower salad.
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 cup extra virgin olive oil, plus extra to serve
2/3 cup chopped fresh flat-leaf parsley
650g lamb leg steaks, trimmed, cut into 3cm pieces
800g cauliflower, cut into small florets
1 teaspoon sumac
400g can lentils, drained, rinsed
2 tablespoons lemon juice
1/3 cup plain Greek-style yoghurt
100g tub hummus dip
1/4 cup frozen pomegranate seeds, thawed (see note)
4 Lebanese bread, to serve
Lemon wedges, to serve
Step 1 Combine the allspice, cinnamon, 1 tablespoon oil, 1 tablespoon parsley and lamb in a bowl. Thread lamb onto 8 skewers. Combine cauliflower, sumac and remaining oil in a bowl.
Step 2 Heat a greased barbecue grill and hotplate on medium-high heat. Cook skewers on grill for 3 minutes each side for medium, or until cooked to your liking. Transfer to a plate.
Step 3 Meanwhile, cook cauliflower on hotplate, turning, for 5 to 6 minutes or until tender and beginning to char. Transfer to a bowl. Add lentils, lemon juice and remaining parsley to cauliflower. Season with salt and pepper. Toss to combine.
Step 4 Combine yoghurt and hummus in a small bowl. Season with salt and pepper. Spread hummus mixture onto serving plates. Top with skewers and cauliflower mixture. Sprinkle with pomegranate seeds and drizzle with extra oil. Serve with Lebanese bread and lemon wedges.
You’ll need 8 pre-soaked bamboo skewers for this recipe.
Frozen pomegranate seeds can be found at most supermarkets. You can use fresh pomegranate instead if it’s in season.
Author: Claire Brookman Publication: Super Food Ideas