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Spiced lamb skewers with beetroot hummus

  • 12:25 Prep
  • 0:10 Cook
  • 4 Servings


  • 2 teaspoons orange rind, finely grated
  • 3 teaspoons ground cumin
  • 3 teaspoons ground coriander
  • 1/4 teaspoon dried chilli flakes
  • 2 1/2 tablespoons extra virgin olive oil
  • 650g lamb leg steaks, trimmed, cut into 3cm cubes
  • 400g can lentils, drained, rinsed
  • 80g baby kale leaves
  • 1/3 cup fresh mint leaves
  • 1/4 cup walnuts, toasted, roughly chopped
  • 2 tablespoons orange juice
  • 4 pita bread, to serve

Beetroot hummus

  • 2 teaspoons extra virgin olive oil
  • 2 garlic cloves, crushed
  • 1 teaspoon ground cumin
  • 250g packet cooked whole baby beetroot, quartered
  • 400g can chickpeas, drained, rinsed
  • 1/4 cup orange juice
  • 1 tablespoon tahini
  • 1/4 cup plain Greek-style yoghurt
  • 1 tablespoon fresh mint leaves, roughly chopped


  • 1
    Combine orange rind, cumin, ground coriander, chilli flakes and 2 tablespoons oil in a shallow glass or ceramic dish. Add lamb. Toss to coat. Cover. Refrigerate for 4 hours or overnight, if time permits.
  • 2
    Meanwhile, make Beetroot Hummus; Heat oil in a small frying pan over medium heat. Add garlic and cumin. Cook for 1 minute or until fragrant. Process beetroot, chickpeas, juice, tahini, yoghurt, mint and garlic mixture in a food processor until smooth. Season. Transfer to a bowl. Cover. Refrigerate.
  • 3
    Thread lamb onto skewers. Heat a barbecue chargrill on medium heat. Cook skewers, turning, for 8 minutes for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Stand for 5 minutes.
  • 4
    Combine lentils, kale, mint, walnuts, juice and remaining oil in a bowl. Season. Serve skewers with lentil salad, hummus and pita bread.

Source: taste.com.au


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