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Lamb.
Mediterranean Kebabs with Tahini Yoghurt
Serves 4
Kebabs
1kg lamb leg steaks, trimmed, cut into 2cm
cubes
4 Tablespoons olive oil
1 lemon, washed
1
/
2
cup white wine
2 large cloves garlic, peeled and sliced
Topping
1 small Spanish onion, finely chopped
3 fresh tomatoes, seeded and chopped
1
/
4
bunch fresh basil leaves, finely shredded
Tahini yoghurt
125ml low fat plain yoghurt
1
/
4
cup tahini
Freshly cracked seasoned pepper
Soak 12 bamboo skewers in water
(preferably overnight)
In a large bowl combine the lamb cubes and
olive oil. Cut the lemon in half, squeeze juice
over lamb and leave the skin halves in the
marinade. Add in wine and garlic. Marinate
meat for 30 minutes or longer if time allows
overnight (up to 2 days).
The next day thread meat onto skewers.
Mix together the onion, tomatoes and basil in a
bowl, set aside.
Mix together the yoghurt, tahini, pepper, set
aside.
Preheat grill for 3-5 minutes. Spray grill plates
with cooking spray. Cook kebabs (6) at a time in
two batches for 8-10 minutes each batch. Wrap
kebabs in foil after cooking.
Serve kebabs sprinkled with combined onion,
tomatoes and parsley, top with a generous
dollop of tahini yoghurt dressing.
Note:
• Tahini can be found in good deli’s or health
food stores.
• Tahini is a ground sesame seed paste.
Shallot, Garlic & Lime Lamb Cutlets Serves 4
16 x 50g meaty frenched lamb cutlets
2 green shallots, finely sliced
4 Tablespoons sesame oil
3cm piece fresh ginger, grated
3 Tablespoons mirin
1 lime
Place cutlets into a bowl. Drizzle over sesame oil
and mirin. Add shallots, ginger and lime zest.
Cut lime in half, juice over lamb. Cover and
refrigerate for 30 minutes or overnight.
Preheat grill for 3-5 minutes. Spray grill plates
with cooking spray. Cook cutlets 6-7 minutes. (2
batches)
Serve with green leafy vegetables and baked
sweet potato.
Note:
• Mirin is a sweet Chinese white wine.
• Mirin is available from good Asian grocery
stores.