Lamb Kebabs with Dukkah and Hummus

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

5 from 2 votes

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Course: Main Course

Keyword: Artichoke Hummus, Dukkah, Flatbread, Hummus, Lamb Kebabs, Mezze Plate, Mint, Rocket, Tomatoes

Total Time: 30

Servings:

Equipment

Oven grill
Baking tray
Blender, chopper or food processor

Ingredients

500 g lamb leg steaks or rump steaks or backstrap
¼ cup Dukkah mix
Olive oil ⅓ cup
2 cloves garlic
4 pieces Lebanese bread/flatbread
Lemon 2
1 cucumber
200 g baby tomatoes
¼ bunch mint
2 cans chickpeas 125g per can
150 g artichoke hearts
1.5 tablespoon pine nuts
1 tablespoon tahini
1.5 tablespoon water
90 g baby rocket
Salt and pepper

Instructions

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.
Slice lamb into 2 cm pieces and then add to a bowl with dukkah, salt and pepper and 2 tablespoons olive oil. Mix until all pieces of lamb are evenly coated.
500 g lamb, ¼ cup Dukkah mix, Salt and pepper, Olive oil
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.
Crush garlic to easily peel it. Slice flatbread into quarters. Juice 2 lemons. 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, Lemon, 1 cucumber, 200 g baby tomatoes, ¼ bunch mint
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 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 (about 3 tbsp), 1.5 tablespoons 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.
Olive oil, 2 cloves garlic, 2 cans chickpeas, 150 g artichoke hearts, 1.5 tablespoon pine nuts, 1 tablespoon tahini, 1.5 tablespoon water, Salt and pepper, Lemon
Make a dressing with the remaining lemon juice (about 3 tbsp), 2 tablespoons olive oil, salt and pepper.
Olive oil, Salt and pepper, Lemon
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.
4 pieces Lebanese bread/flatbread, 200 g baby tomatoes, ¼ bunch mint, 90 g baby rocket, 1 cucumber

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