LAMB SKEWERS AND FATTOUSH

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Servings: 6-8

Ingredients

LAMB KEBABS
800 g lamb, cut into large pieces
30 ml NOMU Extra Virgin Olive Oil
1 tbsp NOMU Ground Cumin
2 large red onions

FATTOUSH
200 g Greek yoghurt
200 ml full-fat milk
2 large Turkish flatbreads/ Naan/ Pita bread (250 g in total)
3 large tomatoes (380 g in total), diced into 1.5 cm pieces
100 g radishes, thinly sliced
3 mini ucumbers (250 g in total), peeled and chopped into 1.5 cm pieces
2 spring onions, thinly sliced
15 g fresh mint leaves
15 g flat-leaf parsley, roughly chopped
1 tbsp dried mint
2 garlic cloves, crushed
2 tbsp lemon juice
60 ml NOMU Extra Virgin Olive Oil, plus extra to drizzle
2 tbsp cider or white wine vinegar
½ tsp NOMU Black Pepper
1 ½ tsp NOMU Sea Salt
1 tbsp NOMU Sumac or more according to taste, to garnish
1 tbsp NOMU Smoked Chipotle Cook’s Salt, to garnish

Directions

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 it in a large mixing bowl. Add your fermented yoghurt mixture or commercial buttermilk (if you prefer), followed by the rest of the Fattoush ingredients. Mix well and leave for 10 minutes for all the flavours to combine.

Place the chopped lamb pieces, NOMU Extra Virgin Olive Oil and NOMU 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 chopped 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 into plate bowls and place the Lamb Kebabs on top to serve. Drizzle with some NOMU Extra Virgin Olive Oil, and garnish generously with NOMU Sumac and NOMU Smoked Chipotle Cook’s Salt and serve with hummus (optional).

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