Spiced Lamb Kebabs with Tahini Potato Salad
- 10min prep
- 20min cook
- 4 Servings
750g baby red-skinned potatoes, halved
600g lamb fillet, cut into 3cm pieces
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
1 garlic cloves, crushed
1 ½ teaspoons ground coriander
1 ½ teaspoons ground cumin
235g (1 ½ cups) frozen broad beans, thawed, podded
Sorrel leaves, to serve (optional)
Place the potatoes in a saucepan. Cover with cold water. Bring to the boil over high heat. Simmer for 10-12 minutes or until just tender. Drain. Refresh under cold running water.
Combine lamb, oil, lemon, garlic, coriander and cumin in a bowl. Season. Thread onto 8 small pre-soaked bamboo skewers.
Preheat a chargrill pan or barbecue grill on medium-high. Cook the lamb skewers, turning, for 4-5 minutes for medium or until cooked to your liking. Transfer to a plate. Set aside for 3 minutes to rest.
Combine potatoes, broad beans and three-quarters of the sauce in a bowl. Divide among plates. Top with lamb. Drizzle with remaining sauce. Serve with sorrel leaves, if using.
Tip: try processing any leftover broad beans with fresh ricotta, lemon rind, lemon juice and fresh mint leaves for a tasty and healthy dip or sandwich spread.
75g (¼ cup) hulled tahini
1 cup fresh herbs (fresh continental parsley and mint leaves)
1 small lemon, rind finely grated, juiced
2 tablespoons extra virgin olive oil
2 tablespoons water
1 garlic clove, chopped
½ teaspoon ground coriander
½ teaspoon ground cumin
Place all the ingredients in a blender and blend until smooth.