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Lamb kebabs with kisir

Name: Lamb kebabs with kisir
Prep time: 335 min
Cook time: 5 min
Total time: 340 min
Yield: 8
Ingredients: 1 1/2 teaspoons fennel seeds, ground; 1 1/2 teaspoons sweet paprika; 3/4 teaspoon each turmeric, garam masala, ground coriander, ground cardamom and ground cinnamon; 1 tablespoon grated fresh ginger; 2 garlic cloves, chopped; Juice of 1 lemon; 1/4 cup (60ml) olive oil; 1/2 bunch coriander, roughly chopped; 4 lamb backstraps, cut into 2cm pieces; 1 cup (280g) thick Greek-style yoghurt; 2 tablespoons harissa; Flatbreads and micro coriander, to serve; 250g burghul (cracked wheat); 1 small red onion, finely chopped; 1/4 cup (60ml) lemon juice; 2 tomatoes, seeds removed, finely chopped; 1 Lebanese cucumber, peeled, finely chopped; 1/4 cup (60ml) extra virgin olive oil; 1 teaspoon sumac; 1 bunch flat-leaf parsley, leaves finely chopped; 1 bunch mint, leaves finely chopped

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5h 35m

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Mediterranean-inspired lamb kebabs signals easy summer entertaining and a long, laidback afresco lunch.

1 1/2 teaspoons fennel seeds, ground
1 1/2 teaspoons sweet paprika
3/4 teaspoon each turmeric, garam masala, ground coriander, ground cardamom and ground cinnamon
1 tablespoon grated fresh ginger
2 garlic cloves, chopped
Juice of 1 lemon
1/4 cup (60ml) olive oil
1/2 bunch coriander, roughly chopped
4 lamb backstraps, cut into 2cm pieces
1 cup (280g) thick Greek-style yoghurt
2 tablespoons harissa
Flatbreads and micro coriander, to serve

Kisir

250g burghul (cracked wheat)
1 small red onion, finely chopped
1/4 cup (60ml) lemon juice
2 tomatoes, seeds removed, finely chopped
1 Lebanese cucumber, peeled, finely chopped
1/4 cup (60ml) extra virgin olive oil
1 teaspoon sumac
1 bunch flat-leaf parsley, leaves finely chopped
1 bunch mint, leaves finely chopped

Method

1.

Place dry spices, ginger, garlic, lemon juice, oil and half the coriander in a small food processor and whiz until a paste. Season, then coat lamb in marinade. Cover and refrigerate for 4 hours or overnight.
2.

For the kisir, place the burghul in a bowl and add enough cold water to cover, then stand for 30 minutes at room temperature until water is absorbed. Place onion in a bowl with lemon juice and soak for 30 minutes. Drain the burghul in a fine sieve pressing down to extract excess water. Place in a serving bowl with onion mixture and remaining ingredients, then season and stir to combine. Set aside.
3.

Soak 8 wooden skewers in cold water. Preheat a chargrill pan or barbecue to medium-high heat. Bring lamb to room temperature.
4.

Thread the lamb onto skewers and cook, turning, for 4-5 minutes for medium-rare or until cooked to your liking. Rest, loosely covered with foil, for 5 minutes.
5.

Place the yoghurt in a serving bowl and swirl through the harissa. Serve the lamb skewers with the flatbreads, kisir, harissa yoghurt and micro coriander.