Lamb.
Mediterranean Kebabs with Tahini Yoghurt Serves 4
Kebabs
1kg lamb leg steaks, trimmed, cut into 2cm cubes
4 Tablespoons olive oil
1 lemon, washed
1/2 cup white wine
2 large cloves garlic, peeled and sliced
Topping
1 small Spanish onion, finely chopped
3 fresh tomatoes, seeded and chopped
1/4 bunch fresh basil leaves, finely shredded
Tahini yoghurt
125ml low fat plain yoghurt
1/4 cup tahini
Freshly cracked seasoned pepper
Soak 12 bamboo skewers in water (preferably overnight)
In a large bowl combine the lamb cubes and olive oil. Cut the lemon in half, squeeze juice over lamb and leave the skin halves in the marinade. Add in wine and garlic. Marinate meat for 30 minutes or longer if time allows overnight (up to 2 days).
The next day thread meat onto skewers.
Mix together the onion, tomatoes and basil in a bowl, set aside.
Mix together the yoghurt, tahini, pepper, set aside.
Preheat grill for
Serve kebabs sprinkled with combined onion, tomatoes and parsley, top with a generous dollop of tahini yoghurt dressing.
Note:
•Tahini can be found in good deli’s or health food stores.
•Tahini is a ground sesame seed paste.
Shallot, Garlic & Lime Lamb Cutlets Serves 4
16 x 50g meaty frenched lamb cutlets
2 green shallots, finely sliced
4 Tablespoons sesame oil
3cm piece fresh ginger, grated 3 Tablespoons mirin
1 lime
Place cutlets into a bowl. Drizzle over sesame oil and mirin. Add shallots, ginger and lime zest. Cut lime in half, juice over lamb. Cover and refrigerate for 30 minutes or overnight.
Preheat grill for
Serve with green leafy vegetables and baked sweet potato.
Note:
•Mirin is a sweet Chinese white wine.
•Mirin is available from good Asian grocery stores.
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