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Donal Skehan
Charred Lamb Kebabs | DonalSkehan.com
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Charred Lamb Kebabs

November 25

Taking inspiration from the middle east’s vast cuisine, these kebabs are a far cry from what you might have on a late night after the pub. When cutting the lamb for the skewers, keep it small so the pieces once threaded on skewers have an opportunity to go crispy and gnarly on the outside and beautifully tender inside.

  • serves Serves 4
  • time 1 hour

Method

  1. 1. Place the lamb into a large mixing bowl with the garlic, ras el hanout and the olive oil. Season with sea salt and toss to combine completely. Leave the lamb to sit covered in the fridge for at least one hour. Alternatively make this ahead of time and leave to marinate overnight.
  2. 2. Toss the red onion and coriander seeds with the juice of half a lemon, a pinch of sugar and generous season of sea salt. Set aside to let the onions soften and pickle.
  3. 3. While the lamb marinades, prepare the yoghurt sauce by infusing the saffron strands in hot water in a small mixing bowl and leaving to stand for 5 minutes. Add the remaining ingredients and mix well to combine. Season to taste and set aside.
  4. 4. Once the spices have permeated the meat, thread the lamb pieces onto 8 metal skewers and arrange on a large baking sheet. Place the lamb skewers to cook over a hot BBQ or a scorching hot griddle pan for 3 minutes either side or until medium rare. Turn as needed until you have a lightly charred exterior and a blushing interior. While the lamb cooks, toast the pita breads on the BBQ or just in a toaster.
  5. 5. Spread each pitta with hummus and top with the lamb skewers, the pickled onion and herbs.. Drizzle with the yoghurt sauce.

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Ingredients

800g lamb leg, diced into chunks  

5 cloves garlic, grated

2 tbsp olive oil

1 heaped tbsp ras el hanout

Handful flat leaf parsley or coriander leaves

200g tub hummus

4 large pitta bread

For the lemon and saffron yoghurt:

200g greek yoghurt 

A small pinch of saffron threads

1tbsp boiling water

2 garlic cloves, finely grated

Zest of ½ lemon

Sea salt and ground black pepper

For the pickled onion:

2 red onions, finely sliced

1tbsp coriander seeds

Juice of ½ lemon

A pinch of sugar

1tbsp extra virgin olive oil