Lamb kebabs:
800g lamb, cut into large bite-size pieces
30ml NOMU Extra Virgin Olive Oil
1 tbsp NOMU Ground Cumin
2 large red onions, cut into bite-size pieces
Fattoush:
200g Greek yoghurt
200ml full-fat milk
2 large stale Turkish flatbreads, maan or pita bread (250g in total)
3 large tomatoes (380g), diced into 1.5cm pieces
100g radishes, thinly sliced
3 Lebanese or mini cucumbers (250g), peeled and chopped into 1.5cm pieces
2 spring onions, thinly sliced
15g fresh mint leaves
15g flat-leaf parsley, roughly chopped
1 tbsp dried mint
2 cloves garlic, minced
2 tbsp lemon juice
1/4 cup (60ml) NOMU Extra Virgin Olive Oil, plus extra to drizzle
2 tbsp apple cider vinegar or white wine vinegar
½ tsp NOMU Black Pepper
1 ½ tsp NOMU Sea Salt
1 tbsp NOMU Cook’s Collection Sumac or more to taste, to finish
1 tbsp NOMU Cook’s Collection Smoked Chipotle Cook’s Salt, to finish
The day before, place the yoghurt and milk in a bowl, whisk well and leave in a cool place or in the fridge until bubbles form on the surface (what you get is a kind of homemade buttermilk, but less sour).
Tear the bread into bite-sized pieces and place in a large mixing bowl. Add the fermented yoghurt mixture (or commercial buttermilk), followed by the rest of the ingredients. Season to taste, then toss well and leave for 10 minutes for all the flavours to meld.
For the kebabs, place the lamb pieces, Olive Oil and Ground Cumin into a bowl and leave to marinate for half an hour. Skewer the lamb onto pre-soaked wooden skewers, separating the pieces with red onion. Barbeque the kebabs over open flames, grill in a pan or directly under a very hot grill in the oven for 7 – 12 minutes (depending on how you like the lamb to be cooked).
Spoon the fattoush onto plates or bowls and place the lamb kebabs on top to serve. Drizzle with some extra Olive Oil and garnish generously with NOMU Cook’s Collection Sumac and Smoked Chipotle Cook’s Salt
Tip: Serve this dish with hummus or labneh on the side.
Lamb kebabs:
800g lamb, cut into large bite-size pieces
30ml NOMU Extra Virgin Olive Oil
1 tbsp NOMU Ground Cumin
2 large red onions, cut into bite-size pieces
Fattoush:
200g Greek yoghurt
200ml full-fat milk
2 large stale Turkish flatbreads, maan or pita bread (250g in total)
3 large tomatoes (380g), diced into 1.5cm pieces
100g radishes, thinly sliced
3 Lebanese or mini cucumbers (250g), peeled and chopped into 1.5cm pieces
2 spring onions, thinly sliced
15g fresh mint leaves
15g flat-leaf parsley, roughly chopped
1 tbsp dried mint
2 cloves garlic, minced
2 tbsp lemon juice
1/4 cup (60ml) NOMU Extra Virgin Olive Oil, plus extra to drizzle
2 tbsp apple cider vinegar or white wine vinegar
½ tsp NOMU Black Pepper
1 ½ tsp NOMU Sea Salt
1 tbsp NOMU Cook’s Collection Sumac or more to taste, to finish
1 tbsp NOMU Cook’s Collection Smoked Chipotle Cook’s Salt, to finish
The day before, place the yoghurt and milk in a bowl, whisk well and leave in a cool place or in the fridge until bubbles form on the surface (what you get is a kind of homemade buttermilk, but less sour).
Tear the bread into bite-sized pieces and place in a large mixing bowl. Add the fermented yoghurt mixture (or commercial buttermilk), followed by the rest of the ingredients. Season to taste, then toss well and leave for 10 minutes for all the flavours to meld.
For the kebabs, place the lamb pieces, Olive Oil and Ground Cumin into a bowl and leave to marinate for half an hour. Skewer the lamb onto pre-soaked wooden skewers, separating the pieces with red onion. Barbeque the kebabs over open flames, grill in a pan or directly under a very hot grill in the oven for 7 – 12 minutes (depending on how you like the lamb to be cooked).
Spoon the fattoush onto plates or bowls and place the lamb kebabs on top to serve. Drizzle with some extra Olive Oil and garnish generously with NOMU Cook’s Collection Sumac and Smoked Chipotle Cook’s Salt
Tip: Serve this dish with hummus or labneh on the side.
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