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How to make Lamb kebabs with kisir

Yield = 8
Prep time: 5:35
Cook time: 0:05
Total time: 5:40

Ingredients

  • 1 1/2 teaspoons fennel seeds, ground
  • 1 1/2 teaspoons sweet paprika
  • 3/4 teaspoon ground turmeric
  • 3/4 teaspoon garam masala
  • 3/4 teaspoon ground cardamom
  • 3/4 teaspoon ground cinnamon
  • 1 tablespoon grated fresh ginger
  • 2 garlic cloves, chopped
  • Juice of 1 lemon
  • 1/4 cup (60ml) olive oil
  • 1/2 bunch coriander, roughly chopped
  • 4 lamb backstraps, cut into 2cm pieces
  • 1 cup (280g) thick Greek-style yoghurt
  • 2 tablespoons harissa (see note)
  • Flatbread, to serve (see note)
  • Micro coriander, to serve

Kisir

  • 250g burghul (cracked wheat) (see note)
  • 1 small red onion, finely chopped
  • 1/4 cup (60ml) lemon juice
  • 2 tomatoes, seeds removed, finely chopped
  • 1 Lebanese cucumber, peeled, finely chopped
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 teaspoon sumac (see note)
  • 1 bunch flat-leaf parsley, leaves finely chopped
  • 1 bunch mint, leaves finely chopped

Method

  • Step 1 Place dry spices, ginger, garlic, lemon juice, oil and half the coriander in a small food processor and whiz until a paste. Season, then coat lamb in marinade. Cover and refrigerate for 4 hours or overnight.
  • Step 2 For the kisir, place the burghul in a bowl and add enough cold water to cover, then stand for 30 minutes at room temperature until water is absorbed. Place onion in a bowl with lemon juice and soak for 30 minutes. Drain the burghul in a fine sieve pressing down to extract excess water. Place in a serving bowl with onion mixture and remaining ingredients, then season and stir to combine. Set aside.
  • Step 3 Soak 8 wooden skewers in cold water. Preheat a chargrill pan or barbecue to medium-high heat. Bring lamb to room temperature.
  • Step 4 Thread the lamb onto skewers (or use clean twigs) and cook, turning, for 4-5 minutes for medium-rare or until cooked to your liking. Rest, loosely covered with foil, for 5 minutes.
  • Step 5 Place the yoghurt in a serving bowl and swirl through the harissa. Serve the lamb skewers with the flatbreads, kisir, harissa yoghurt and micro coriander.