Nutrition Facts
Charred lamb kebabs with pickled onions and saffron yoghurt
Amount Per Serving
Calories 329
Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 4g25%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 84mg28%
Sodium 103mg4%
Potassium 498mg14%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 4g4%
Protein 32g64%
Vitamin A 52IU1%
Vitamin C 7mg8%
Calcium 118mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Charred lamb kebabs with pickled onions and saffron yoghurt
Succulent lamb kebabs
Servings: 4
Calories: 329kcal
Equipment
- Large bowl
- 8 metal skewers
- Large baking sheet
Ingredients
- 800 g lamb leg diced into chunks
- 5 garlic cloves grated
- 1 tbsp (heaped) ras el hanout
- 2 tbsp olive oil
- Handful of flat-leaf parsley or coriander leaves
- Sea salt and freshly ground black pepper
For the lemon and saffron yoghurt:
- Small pinch of saffron strands
- 2 tbsp boiling water
- 200 g Greek yoghurt
- 2 garlic cloves finely grated
- Zest of ½ lemon
For the pickled onions:
- 2 red onions thinly sliced
- 1 tbsp coriander seeds
- Juice of ½ lemon
- Pinch of sugar
- 1 tbsp extra virgin olive oil
Method
- Put the lamb into a large 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 with cling film, in the fridge for at least one hour. Alternatively make this ahead of time and leave to marinate overnight.
- While the lamb marinates, prepare the yoghurt sauce: infuse the saffron strands in the hot water in a small bowl and leave to stand for five minutes. Add the remaining ingredients and mix well to combine. Season to taste and set aside.
- To make the pickled onions toss the red onions and coriander seeds with the lemon juice and sugar and season generously with sea salt. Set aside to let the onions soften and pickle.
- Once the spices have permeated the meat, thread the lamb pieces onto eight metal skewers and arrange on a large baking sheet. Place the lamb skewers to cook over a hot barbecue or a scorching hot griddle pan for three minutes on each side, or until medium rare. Turn as needed until you have a lightly charred exterior and a blushing pink interior. While the lamb cooks, toast the pitta breads on the barbecue or just in a toaster.
- Spread each pitta with hummus, slide the lamb off the skewers and place on top of the pitta with the pickled onion and herbs. Drizzle with the yoghurt sauce before tucking in.
Nutrition
Calories: 329kcal | Carbohydrates: 11g | Protein: 32g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 84mg | Sodium: 103mg | Potassium: 498mg | Fiber: 2g | Sugar: 4g | Vitamin A: 52IU | Vitamin C: 7mg | Calcium: 118mg | Iron: 3mg