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Spiced lamb kebabs with tahini potato salad
Spiced lamb kebabs with tahini potato salad
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Creamy tahini dressing enhances dairy-free potato salad. Pair with spiced lamb kebabs for a delicious, effortless meal.
Ingredients:
  • 750g baby red-skinned potatoes, halved
  • 600g lamb fillet, cut into 3cm pieces
  • 18.20 gm extra virgin olive oil
  • 21.00 gm fresh lemon juice
  • 1 garlic cloves, crushed
  • 1 1/2 tsp ground coriander
  • 3.75 gm ground cumin
  • 235g (1 1/2 cups) frozen broad beans, thawed, podded
  • Sorrel leaves, to serve (optional)
  • 75g (1/4 cup) hulled tahini
  • 250.00 ml fresh herbs (fresh continental parsley and mint leaves)
  • 1 small lemon, rind finely grated, juiced
  • 36.40 gm extra virgin olive oil
  • 40.00 gm water
  • 1 garlic clove, chopped
Instructions:
  • In a saucepan, add the potatoes and cover them with cold water. Bring to a boil over high heat and simmer for 10-12 minutes until just tender. Drain the potatoes and then refresh them under cold running water.
  • In a bowl, mix together the lamb, oil, lemon, garlic, coriander, and cumin. Season the mixture, then thread it onto 8 small pre-soaked bamboo skewers.
  • Make a velvety tahini sauce by blending all ingredients in a blender until perfectly smooth. Don't forget to season to taste.
  • Preheat a chargrill pan or barbecue grill over medium-high heat. Grill the lamb skewers, flipping occasionally, for 4-5 minutes for medium doneness or until cooked to your preference. Transfer to a plate and let them rest for 3 minutes before serving.
  • In a bowl, mix potatoes, broad beans, and 75% of the sauce. Spoon onto plates, top with lamb, and drizzle with the remaining sauce. Garnish with sorrel leaves, if desired.

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