Curry Lamb Kebabs with Tomato Cucumber Salad and Flatbread
Ingredients:
- 1 1/2 tsp curry powder
- 1/2 tsp sumac
- 1/2 allspice
- 1 lime - zested and juiced
- 1/3 cup fresh mint, parsley and oregano - chopped
- 1/4 cup olive oil
- 1.5 lb lamb - cut into 1 inch piece
- 1 large red bell pepper - cut into 1 inch piece
- 1 large red onion - cut into 1 inch piece
- 1/2 greek yogurt, to serve
- 5-7 wooden or metal skewers - (wooden need to be soaked for 15 min)
- Serve with naan, pita or flat bread - heated on grill
Cucumber Salad:
- 3 cups persian or english cucumber - chopped
- 2 cups cherry tomatoes - halved
- 3 scallions - thinly sliced
- 1 cup fresh herbs - parsley, mint, dill, cilantro - chopped
- 1 T vinegar (red wine, champagne or apple cider)
- 1/4 cup olive oil
- Optional - 1/2 cup feta or goat cheese - crumbled
Preparation:
Combine spices, lime, herbs and olive oil in a bowl. Add meat and veggies and toss to coat. Skewer meat, red pepper and onion in desired sequence. Place on parchment lined baking sheet for 30 minutes or more to marinate.
Meanwhile prepare cucumber salad. Toss all ingredients in a bowl with salt and freshly ground pepper to taste. Refrigerate until ready to use.
Heat grill on high until hot - oil grates - reduce heat to medium high. Cook skewers 10-15 minutes or so - turning occasionally until desired doneness. Heat flat bread on grill.
To serve: Place skewers on platter and enjoy with cucumber salad, yogurt and flatbread. Serves 4.