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Sumac and yoghurt lamb kebabs with raw beetroot salad

Name: Sumac and yoghurt lamb kebabs with raw beetroot salad
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Ingredients: 2 teaspoons sumac; 200g thick Greek-style yoghurt, plus extra to serve; Juice of 1 lemon; 1 garlic clove, crushed; 1kg chopped lamb shoulder; 2 beetroots, peeled, grated; 1/3 cup (55g) sultanas; 1 bunch mint, leaves chopped; 1 tablespoon red wine vinegar; 1 teaspoon caster sugar; 1/4 cup (60ml) olive oil, plus extra to serve

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Sumac and yoghurt lamb kebabs with raw beetroot salad

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by Phoebe Wood

Oct 03, 2015

Serve these kebabs as part of a share plate or as a light meal.

2 teaspoons sumac
200g thick Greek-style yoghurt, plus extra to serve
Juice of 1 lemon
1 garlic clove, crushed
1kg chopped lamb shoulder
2 beetroots, peeled, grated
1/3 cup (55g) sultanas
1 bunch mint, leaves chopped
1 tablespoon red wine vinegar
1 teaspoon caster sugar
1/4 cup (60ml) olive oil, plus extra to serve

Method

1.

Soak 12 wooden skewers in water for 10 minutes. Mix sumac, yoghurt, lemon juice and garlic in a bowl. Add lamb and toss to coat. Stand while you make the salad.
2.

Place beetroot, sultanas and two-thirds of the mint in a bowl. Combine vinegar, sugar and 2 tablespoons oil, then season and pour over the beetroot mixture. Set aside.
3.

Thread the lamb onto skewers and season. Heat remaining 1 tablespoon oil in a large non-stick frypan over medium heat. In 3 batches, cook the skewers, turning, for 8-10 minutes for medium or until done to your liking.
4.

Scatter lamb kebabs with remaining mint and serve with beetroot salad and extra yoghurt drizzled with oil.