Lamb shish with tahini yogurt

Name: Lamb shish with tahini yogurt
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 600 g lamb leg steaks; 2 tbsp zaatar; 3 tbsp extra virgin olive oil; 80 g mixed salad leaves; 1 tbsp pomegranate molasses; 4 Levantine Table Roast Garlic Flatbreads; 80 g pomegranate seeds; 1 cut into wedges, to serve

A fabulously punchy marinade gives this lamb lots of flavour. The herb mix used here, zaatar, is very popular in Australia. Sprinkle it liberally over salads and other grilled meats too, for extra oomph.

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Serves4
CourseMain meal
Prepare15 mins
Cook10 mins
Total time25 mins
Plusmarinating

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600g lamb leg steaks
2 tbsp zaatar
3 tbsp extra virgin olive oil
80g mixed salad leaves
1 tbsp pomegranate molasses
4 Levantine Table Roast Garlic Flatbreads
80g pomegranate seeds
1 cut into wedges, to serve

For the tahini yogurt

200ml Greek yoghurt
2 tbsp tahini
½ lemon, juice
1 small garlic clove, finely grated
¼ x 25g pack flat leaf parsley, finely chopped
¼ x 25g pack mint, finely chopped

Cut the lamb into 2-3cm pieces and put into a medium bowl. Add the zaatar and 2 tbsp oil, season and mix well. Thread the lamb onto 4 skewers. Set aside to marinate for about 15 minutes. Meanwhile, in a bowl, combine all the ingredients for the tahini yogurt plus 1 tbsp water, season and mix well. Set aside.
Tip the salad leaves into a bowl. Drizzle over the remaining 1 tbsp oil and the pomegranate molasses. Season and mix well until evenly coated; set aside.
Put the flatbreads onto a hot barbecue and toast for 1 minute on each side, until they have warmed through and are lightly charred. Transfer to 4 serving plates. Cook the lamb skewers on the barbecue for about 8 minutes in total, turning them regularly to char evenly. Ensure all the cut edges are fully cooked.
Spread each flatbread with some tahini yogurt, then top with the dressed salad. Add a skewer to each plate. Scatter over the pomegranate seeds and serve with lemon wedges on the side.

Cook’s tip

Using wooden skewers? Soak them in water for about 10 minutes be fore threading on the lamb, to prevent them from burning.

And to drink...

The fragrant, Middle Eastern flavours of this dish are well matched by Moss Brothers Moses Rock Cabernet Sauvignon (£12.99/75cl) from the Margaret River region. Itís bursting with blackcurrant and forest-fruit flavours with a hint of toasted oak that makes it ideal for a barbecue.

Typical values per serving when made using specific products in recipe