Name: Spiced lamb skewers with beetroot hummus
Prep time: 745 min
Cook time: 10 min
Total time: 755 min
Yield: 1
Ingredients: 2 tsp orange rind, finely grated; 7.50 gm ground cumin; 3 tsp ground coriander; 1/4 tsp dried chilli flakes; 45.50 gm extra virgin olive oil; 650g lamb leg steaks, trimmed, cut into 3cm cubes; 400g can lentils, drained, rinsed; 80g baby kale leaves; 82.50 ml fresh mint leaves; 28.75 gm walnuts, toasted, roughly chopped; 42.00 gm orange juice; 4 pita bread, to serve; 9.20 gm extra virgin olive oil; 2 garlic cloves, crushed; 2.50 gm ground cumin; 250g packet cooked whole baby beetroot, quartered; 400g can chickpeas, drained, rinsed; 65.63 gm orange juice; 24.00 gm tahini; 62.50 ml plain Greek-style yoghurt; 20.00 ml fresh mint leaves, roughly chopped

Spiced lamb skewers with beetroot hummus

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Prep Time:
745 minutes

Cook Time:
10 minutes

Total Time:
755 minutes

Succulent lamb skewers paired with colorful beetroot hummus.

Ingredients:

2 tsp orange rind, finely grated
7.50 gm ground cumin
3 tsp ground coriander
1/4 tsp dried chilli flakes
45.50 gm extra virgin olive oil
650g lamb leg steaks, trimmed, cut into 3cm cubes
400g can lentils, drained, rinsed
80g baby kale leaves
82.50 ml fresh mint leaves
28.75 gm walnuts, toasted, roughly chopped
42.00 gm orange juice
4 pita bread, to serve
9.20 gm extra virgin olive oil
2 garlic cloves, crushed
2.50 gm ground cumin
250g packet cooked whole baby beetroot, quartered
400g can chickpeas, drained, rinsed
65.63 gm orange juice
24.00 gm tahini
62.50 ml plain Greek-style yoghurt
20.00 ml fresh mint leaves, roughly chopped

Instructions:

In a shallow glass or ceramic dish, mix orange rind, cumin, ground coriander, chili flakes, and 2 tablespoons of oil. Add the lamb and coat it evenly. Cover and refrigerate for at least 4 hours, or preferably overnight.
For the Beetroot Hummus, in a small frying pan over medium heat, warm up oil. Add garlic and cumin and sauté for 1 minute until aromatic. Blend beetroot, chickpeas, juice, tahini, yogurt, mint, and garlic mix in a food processor until creamy. Season to taste, transfer to a bowl, cover, and chill in the refrigerator.
Skewer the lamb and grill over medium heat on a barbecue for 8 minutes for medium doneness. Rest the skewers on a plate covered with foil for 5 minutes before serving.
In a bowl, mix together lentils, kale, mint, walnuts, juice, and remaining oil. Season the mixture to taste. Serve the skewers with the lentil salad, hummus, and pita bread.

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