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Sumac and yoghurt lamb kebabs with raw beetroot salad
Sumac and yoghurt lamb kebabs with raw beetroot salad
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Prep Time:
40 minutes
Cook Time:
10 minutes
Total Time:
50 minutes
Delicious kebabs perfect for sharing or a light meal.
Ingredients:
  • 2 tsp sumac (see notes)
  • 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
  • 55g sultana
  • 1 bunch mint, leaves chopped
  • 20.00 ml red wine vinegar
  • 5.00 gm caster sugar
  • 60ml olive oil
Instructions:
  • Begin by soaking 12 wooden skewers in water for 10 minutes. In a bowl, combine sumac, yogurt, lemon juice, and garlic. Add lamb to the mixture and toss until well coated. Let it marinate while preparing the salad.
  • In a bowl, mix together beetroot, sultanas, and two-thirds of the mint. In a separate bowl, combine vinegar, sugar, and 2 tablespoons of oil. Season with salt and pepper, then pour over the beetroot mixture. Set aside.
  • Skewer the lamb and season it. Heat 1 tablespoon of oil in a large non-stick frypan over medium heat. Cook the skewers in 3 batches, flipping occasionally, for 8-10 minutes for medium doneness, or longer if preferred. Serve to your liking.
  • Sprinkle the lamb kebabs with the remaining mint and plate them alongside the beetroot salad. Add an extra drizzle of yogurt with oil on top before serving.

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