Lamb & Walnut Kebab with Tomato, Chickpeas & Yoghurt
/
Lamb & Walnut Kebab with Tomato, Chickpeas & Yoghurt
Recipe By Courtney Roulston
Ingredients
Kebab
500 g Coles lamb mince, keep the packaging
1 brown onion, ½ finely diced, ½ cut into thin wedges
½ red capsicum, finely chopped
½ cup walnuts, finely chopped
¼ bunch flat leaf parsley, chopped
¼ bunch mint leaves, half chopped, half whole leaves
2 tsp ground cumin
½ tsp ground cinnamon
sea salt and pepper to taste
400g can Coles chickpeas, drained
1/3 cup Jalna Greek yoghurt
4 warm flatbreads to serve
Tomato Dressing
2 large ripe vine tomatoes
1 small clove garlic, finely minced
1 tsp ground sumac, split into 2
2 tsp harissa paste
2 tbs Squeaky Gate extra virgin olive oil
Method
In a bowl, mix together the onion wedges with ½ tsp sumac, whole mint leaves, ripped parsley leaves, 1 tbs of olive oil and a pinch of salt and pepper. Set aside to use as a garnish.
Mix the lamb mince with the diced onion, capsicum, walnuts, parsley, chopped mint, cumin, cinnamon, and a pinch of salt in the plastic tray the mince came in. Using your fingers, push the mixture into the tray and then refrigerate to firm up.
Heat a BBQ plate to a medium heat.
Turn the tray of kebab mixture out onto a chopping board and cut the mince into 4 large kebabs. Cook the kebabs for 3-4 minutes each side, or until cooked through.
Grate the tomatoes on the biggest side of a box grater onto a large serving plate. Stir through the garlic, sumac, harissa, extra virgin olive oil, chickpeas and a pinch of salt.
Spread the tomato sauce & chickpeas all over the base of the serving plate. Top with the kebabs and drizzle over the yoghurt. Scatter with the onion and mint salad and serve with warm flatbreads.
