Sumac and yoghurt lamb kebabs with raw beetroot salad

Cooking Salads Sumac and yoghurt lamb kebabs with raw beetroot salad

Serve these kebabs as part of a share plate or as a light meal.

Lables: Low carb Low sodium Lower gi Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Soak 12 wooden skewers in water for 10 minutes. Mix sumac, yoghurt, lemon juice and garlic in a bowl. Add lamb and toss to coat. Stand while you make the salad.
  2. Place beetroot, sultanas and two-thirds of the mint in a bowl. Combine vinegar, sugar and 2 tablespoons oil, then season and pour over the beetroot mixture. Set aside.
  3. Thread the lamb onto skewers and season. Heat remaining 1 tablespoon oil in a large non-stick frypan over medium heat. In 3 batches, cook the skewers, turning, for 8-10 minutes for medium or until done to your liking.
  4. Scatter lamb kebabs with remaining mint and serve with beetroot salad and extra yoghurt drizzled with oil.

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2 tsp sumac
200g thick Greek-style yoghurt, plus extra to serve
Juice of 1 lemon
1 garlic clove, crushed
1kg chopped lamb shoulder
2 beetroots, peeled, grated
1/3 cup sultanas
1 bunch mint, leaves chopped
1 tbsp red wine vinegar
1 tsp caster sugar
1/4 cup olive oil, plus extra to serve

Adv

Autors
Preparation time
40
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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