CHARRED LAMB KEBABS WITH PICKLED ONIONS AND SAFFRON YOGHURT
THERE’S NO EXCUSE FOR NOT HAVING A BBQ WHEN THESE LAMB KEBABS ARE ON THE MENU
“Growing up in Ireland, a summer barbecue usually entailed burnt sausages and burgers snaffled under an umbrella. But something has happened in Ireland more recently, where we are embracing our unpredictable weather with year-round sea swimming, outdoor hiking and barbecue aficionados perfecting their grill game, rain or shine,” explains food Donal Skehan.
“Whatever the weather, these lamb kebabs are at their best cooked over an open flame, giving a smoky flavour and a lightly charred texture.”
INGREDIENTS (SERVES 4)
800g (1lb 12oz) lamb leg, diced into chunks
5 garlic cloves, grated 1tbsp (heaped) ras el hanout 2tbsp olive oil 4 large pitta breads 200g (7oz) hummus Handful of flat-leaf parsley or coriander (cilantro) leaves
Sea salt and freshly ground black pepper For the lemon and saffron yoghurt: Small pinch of saffron strands 2tbsp boiling water 200g (7oz) Greek yoghurt
2 garlic cloves, finely grated Zest of lemon
For the pickled onions:
2 red onions, thinly sliced 1tbsp coriander seeds Juice of lemon Pinch of sugar 1tbsp extra virgin olive oil
METHOD
1. Put the lamb into a large bowl with the garlic, ras el hanout and the olive oil. Season with sea salt and toss to combine completely. Leave the lamb to sit, covered with cling film, in the fridge for at least one hour. Alternatively make this ahead of time and leave to marinate overnight. 2. While the lamb marinates, prepare the yoghurt sauce: infuse the saffron strands in the hot water in a small bowl and leave to stand for five minutes. Add the remaining ingredients and mix well to combine. Season to taste and set aside. 3. To make the pickled onions toss the red onions and coriander seeds with the lemon juice and sugar and season generously with sea salt. Set aside to let the onions soften and pickle.
4. Once the spices have permeated the meat, thread the lamb pieces onto eight metal skewers and arrange on a large baking sheet. Place the lamb skewers to cook over a hot barbecue or a scorching hot griddle pan for three minutes on each side, or until medium rare. Turn as needed until you have a lightly charred exterior and a blushing pink interior. While the lamb cooks, toast the pitta breads on the barbecue or just in a toaster.
5. Spread each pitta with hummus, slide the lamb off the skewers and place on top of the pitta with the pickled onion and herbs. Drizzle with the yoghurt sauce before tucking in.