Lamb Kebabs rolled in Dukkah for a tasty weeknight dinner. Grill in your oven, and serve with some flatbread, home-made hummus and salad.

Okay this may just be my new way of cooking lamb - these lamb kebabs are so juicy and tender and delicious! All you need to do is heat your grill (broiler), and pop a baking tray under the grill to heat it up. This is important, because the hot baking tray will sear the lamb and keep those juices in. While you’re waiting for that to warm up, roll your diced lamb in dukkah, olive oil, salt and pepper.

Make sure you use an oven mitt and tongs when you remove the baking tray from under the grill, and tip your lamb out onto the tray. Use tongs to separate out the pieces of lamb, and then just pop them under the grill for another 6-8 minutes. This is a great cooking technique because the intense heat is similar to a bbq, and the meat cooks quickly and retains the juice and flavour. The oil stays on the meat and retains flavour, and you don’t have to turn meat often like you would on a frying pan - just once will do. You also don’t have a messy frying pan to clean at the end of the meal!

We’ll make an artichoke hummus to go with this, it’s really yummy and artichoke gives us some extra flavour that works well with the hummus, as well as sneaking in some extra veg.

Serve this up with quarters of flatbread, a lovely quick minty salad and use your flatbread to pick up little parcels of yum.

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Lamb Kebabs Ingredients
How to make Lamb Kebabs
Substitutions
Kid-Friendly Variations
Equipment
Top tip
Recipe
Comments

Lamb Kebabs Ingredients

Lamb (leg steaks or rump steaks or backstrap)
Dukkah spice mix
Olive oil
Garlic
Lebanese bread/flatbread
Lemon
Cucumber
Baby tomatoes
Mint
Chickpeas
Artichoke hearts
Pine nuts
Tahini
Baby rocket
Salt and pepper

See recipe card for quantities.

How to make Lamb Kebabs

1. Preheat the grill in your oven and place a baking tray under the grill.

TIP: This will heat the tray which we will use to sear the meat later.

Mix sliced lamb, dukkah, salt and pepper and olive oil in a bowl until lamb are evenly coated.

2. Slice lamb into 2 cm pieces and then add to a bowl with dukkah, salt and pepper and olive oil. Mix until all pieces of lamb are evenly coated.

500g diced lamb
¼ cup Dukkah mix
Salt and pepper
2 tablespoon olive oil

3. Carefully remove the tray from under the grill and using tongs, spread lamb pieces evenly on it. Replace under the grill for 6-8 minutes (depending on how well you like your lamb and how close it is to the grill - check after 6 minutes). Place it on the lowest rack available.

Prep garlic, cucumber, tomatoes and min. Juice lemon. Slice flatbread into quarters.

4. Crush garlic to easily peel it. Slice flatbread into quarters. Juice lemon. Slice cucumber in half lengthwise and then into fingers. Slice tomatoes into quarters. Pick leaves from the mint. Set aside.

2 cloves garlic
4 pieces Lebanese bread/flatbread
2 lemons (about 6 tablespoon juice)
1 cucumber
200g baby tomatoes
¼ bunch mint

5. After 6 minutes, check on the lamb and if it is starting to look crispy, turn and return to the grill for another 2 minutes, then remove from the grill and set aside to rest.

In a food processor, blitz garlic, chickpeas, artichoke hearts, pinenuts, tahini, lemon juice, olive oil, water and salt and pepper until it forms a chunky hummus.

6. In a blender, chopper or food processor add garlic, drained chickpeas, artichoke hearts (use a fork to transfer them from the jar to the blender), tahini, pine nuts, half the lemon juice, olive oil and water. Blitz until it forms a chunky hummus. You can serve your children’s portion of hummus to their plates now, then add salt and pepper to the mixture and blend again.

2 cloves garlic
2 x 125g cans chickpeas
150g artichoke hearts
1 tablespoon tahini
1.5 tablespoon pine nuts
3 tablespoon lemon juice
1.5 tablespoon olive oil
1.5 tablespoon water
Salt and pepper

7. Make a dressing with the remaining lemon juice, olive oil, salt and pepper.

3 tablespoon lemon juice
2 tablespoon olive oil
Salt and pepper

Lamb Kebabs - To serve, place four pieces of flatbread, a handful of rocket, mint, tomatoes and cucumber spears on each plate with three large spoonfuls of hummus and top with dukkah lamb. Drizzle dressing over your salad.

8. To serve kids, place flatbread, tomatoes, and cucumber spears on each plate with some pieces of lamb.

To serve adults, place four pieces of flatbread, a handful of rocket, mint, tomatoes and cucumber spears on each plate with three large spoonfuls of hummus and top with dukkah lamb. Drizzle dressing over salad.

Lebanese bread/flatbread slices
90g baby rocket
¼ bunch mint
200g baby tomatoes
1 cucumber

Substitutions

Alternative protein - Swap lamb for diced beef, chicken or pork loin.
Vegetarian - Use cubed mushrooms and instead of lamb. There will be more liquid as the mushrooms cook, so you can add a teaspoon of flour to the dukkah mix to absorb this.
Gluten Free - Use GF wraps and make sure the dukkah mix doesn’t contain gluten.
Dairy Free - This recipe is dairy free.

Kid-Friendly Variations

Option to cook lamb on the baking tray without dukkah if preferred.
Serve cucumber fingers, tomatoes and lamb separately.

Lamb Kebabs - Option to cook lamb on the baking tray without dukkah if preferred. Serve cucumber fingers, tomatoes and lamb separately.

Equipment

You will need an oven grill, a baking tray, a blender, chopper or food processor.

Top tip

Dukkah is relatively easy to get at the supermarket now, you can get this version here from Coles. If you can’t find it, mix together equal amounts of sesame seeds, ground cumin, ground coriander, ground fennel, paprika, and then add a little salt and pepper.

Recipe