Lamb Shish Kebab with Green Tahini
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Lamb Shish Kebab with Green Tahini
Recipe Courtney Roulston
Ingredients
2 x 250g Coles lamb backstraps, trimmed
1 tsp ground cumin
1 tsp ground coriander
½ teaspoon ground cinnamon
zest and juice of 1 lemon, divided
3 tbsp Squeaky Gate extra virgin olive oil
sea salt and black pepper to taste
green tahini
1/3 cup tahini paste
1/3 cup water
1 tbsp maple syrup
1 small clove garlic, peeled
½ cup fresh coriander
½ cup flat leaf parsley
sumac onions
1 white onion, sliced into thin wedges
1 tsp ground sumac
½ cup loose packed flat leaf parsley
8 bamboo skewers soaked in water or large metal skewers
Method
Slice the lamb into thin strips around 0.5cm thick and place into a bowl. Add the cumin, coriander, cinnamon, lemon zest, 2 tablespoons of oil and a pinch of salt and pepper. Mix the lamb in the marinade and set aside to marinate for 2 hours.
Place all the green tahini ingredients plus the lemon juice into a high-speed blender an blitz until bright green and smooth.
Place the onions into a bowl with the sumac, a pinch of sea salt, parsley and the remaining oil. Toss to coat and set aside.
Pre heat a BBQ grill to a medium/high heat. Thread the lamb onto the skewers and grill for 2-3 minutes each side, turning occasionally to cook on all sides.
To serve, spoon some of the green tahini onto a serving plate and top with the lamb skewers and scatter over the sumac onions.
