Spiced Lamb Kebabs with Tahini Potato Salad

  • 10min prep
  • 20min cook
  • 4 Servings


  • Tahini


  • 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.

↓ This is a component-based recipe. ↓



  • 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.

  • Season.