Sumac and yoghurt lamb kebabs with raw beetroot salad

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

Recipe «Sumac and yoghurt lamb kebabs with raw beetroot salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.