Recipe Of The Week – Mezze-style Lamb with Red Onion Brochettes
Mezze-style lamb and red onion brochettes is ideal as a main meal in the week or at the weekend when you may have a little more time. This dish is ideal for all the family, tasty and enjoyable.
Serves 2
Ingredients
For the mezze-style salads:
For the lamb brochettes:
Method
- Start with the courgette salad. Set a saucepan over a medium-low heat, add 3 TBS olive oil and, once hot, add the onion, garlic and cumin seeds. Reduce the heat to low and gently fry for 10 minutes until soft and golden
- Meanwhile, peel the tomatoes by placing in a bowl and covering with boiling water. Immediately stab each tomato to pierce the skin, then wait a minute, drain, peel and roughly chop
- Add to the onions, increase the heat slightly and cook briskly for 5 minutes until the tomato thickens into a sauce
- Stir the courgettes into the tomato sauce, season and cook for 12 minutes until the courgettes are tender. Add a few spoonfuls of water, if necessary
- Serve warm or cold
- To make the cucumber salad, place the cucumber in a colander and salt
- After 10 minutes, rinse and pat dry
- Place in a bowl with the yogurt and dill. Mix and season to taste with freshly ground black pepper
- For the carrot salad, roughly grate the carrots into a bowl. Add the lemon juice and 1 TBS olive oil, mix thoroughly and season to taste
- For the brochettes, trim the lamb of all fat and sinew, and cut into 2cm chunks. Place in a bowl with the garlic, cumin, cayenne pepper, lemon juice and olive oil, and mix together. Set aside for 20 minutes
- Cut the red onion into similar-sized squares. Place a griddle on a high heat
- Take 4 x 18cm skewers and thread alternate pieces of onion and lamb on to each skewer. Don’t pack them too tightly
- Place the 4 brochettes on the hot griddle and cook for about 9 minutes, turning regularly until the meat is cooked to your liking
- Serve with the 3 salads, and if you like, the romaine leaves
