Lebanese Lamb Kebabs with Chickpeas
Lebanese food is fresh and delicious with lamb the favoured meat, often as kofta or minced lamb kebabs. Here lbackstrap makes it fast and easy to make Lebanese Lamb Kebabs with Chickpeas as well as a refreshing salad.
Preparation 15 minutes + marinating|
Cooking 4 minutes
2 lamb backstraps
2 x 400g cans chickpeas, rinsed & drained
3 tablespoons tahini (sesame paste)
8 pieces Lebanese flatbread or pitta, to serve
Greek yoghurt, to serve (optional)
1 small onion, grated
2 teaspoons ground cumin
½ teaspoon ground cinnamon
2 cloves garlic, finely chopped
2 tablespoons pomegranate molasses or lemon juice
¼ cup (60ml) extra virgin olive oil
1 red onion, thinly sliced
60g baby spinach & rocket leaves
1 Lebanese cucumber, sliced
½ cup chopped parsley
2 tablespoons chopped mint
- Combine marinade ingredients in a small jug and put half in a flat glass or ceramic dish. Cut each lamb loin downwards into about 16 thin slices. Add to marinade, stir to coat meat and refrigerate, preferably 8-12 hours. Soak 8 bamboo skewers in cold water for an hour before using, to prevent scorching.
- Reserve ½ cup chickpeas. Whiz the remaining chickpeas with the tahini and remaining spice mixture in a food processor to form a smooth puree, adding some boiling water if it is too thick.
- Thread meat on skewers, allowing 4 pieces per skewer. Preheat char-grill or griller and cook kebabs quickly, no more than 1-2 minutes each side. Heat pitta bread at the same time.
- For salad: rub onion slices with sea salt and stand for 5 minutes. Rinse and drain thoroughly. Combine with other ingredients.
- To serve, split the bread or lay the larger slices flat. Place chick pea puree and salad in centre of each piece and push meat off skewers on top. Sprinkle with reserved chickpeas. Serve with Greek yoghurt if desired.