Lamb kebabs and fattoush salad

These tasty kebabs were created using beautifully tender lamb steaks from Conygree Farm, one of our 2016 Fine Farm Produce Award winners. They can be fried or barbecued, so you don’t need to wait for a sunny day to enjoy them.

Light Bites
Try our tasty lamb kebabs
  • Preparation time 20 minutes (prep. time)
  • Cooking time 20 minutes (cooking time)
  • Serves 4

Ingredients

For the kebabs:

  • 500g Conygree Lamb steaks
  • 1 tbsp ground cumin
  • 2 tbsp ground coriander
  • 1 tsp smoked paprika
  • 2 tbs fresh rosemary,  finely chopped
  • 2 cloves of garlic, minced
  • 30ml vegetable oil
  • 200g red onion
  • 200g red pepper
  • 1 lemon - juice
  • 20g fresh coriander, chopped

 

For the salad:

  • 500g ripe tomato or cherry tomatoes – chopped
  • 1 small bunch of spring onions – sliced
  • 150g radishes – finely sliced
  • 1 cucumber – peeled, deseeded and chopped
  • 2 baby gem lettuces,  or other crunchy lettuce – chopped
  • 4 pitta breads/flatbreads
  • 1 large bunch flat-leaf parsley
  • 1 small bunch fresh mint
  • 1 large lemon  (preferably unwaxed)
  • 1 clove of garlic – crushed and added to taste in  the dressing
  • 75ml olive oil
  • 2 tsp sumac powder
  • 1 tsp chilli flakes (optional)
  • Salt and pepper
  • Wooden skewers - soaked in water

Method

For the kebabs:

  1. Mix all the spices and herbs together with the minced garlic and oil in a large bowl. Cut the lamb steaks into 2cm cubes and place in the bowl with the spices and herb, toss the meat well to coat.
  2. Cut the onion into wedges and the pepper into chunks a little bigger than the lamb.
  3. Thread the lamb onto the skewers, alternating with the onion and pepper.
  4. Sprinkle with salt and pepper and then place into a hot dry frying pan, or onto your barbecue, spread any remaining marinade over the skewers.
  5. Remove from the heat and place on a plate, sprinkle with the lemon juice and chopped coriander, serve alongside the salad.

For the salad:

  1. Cut the pitta bread into approximately 1 inch squares and toss with 3 tbsp of the olive oil and bake in a preheated oven at 180º for 10 minutes until toasted and golden. Put to one side.
  2. Put all the chopped vegetables into a large bowl with the toasted pitta and add the chopped herbs.
  3. To make the dressing; juice and finely grate the zest of the lemon and add to the rest of the olive oil, add the crushed garlic to taste. Pour the dressing over the assembled salad and mix well, check the seasoning.
  4. Sprinkle and mix the salad with the sumac and chilli flakes (if using).
  5. You can serve immediately or if you’d rather, leave the fattoush for half an hour for the flavours to mingle and the pitta to absorb the dressing – giving you a chewier rather than  crisp pitta.