Dukkah lamb skewers with charred vegetable salad
Dukkah is an Egyptian blend of nuts, seeds and spices that is usually eaten with bread dipped in olive oil.
12 individual, (1 bunch)
12 small, flowers (see note)
Lamb leg steak, raw
2 tbs, pistachio
Wholemeal pita bread
124 g, (4x31g pockets)
- Steam or microwave carrots until just tender. Drain. Drizzle carrots and zucchini with half the oil.
- Meanwhile, thread lamb onto 8 metal or wooden skewers (see tip). Drizzle with remaining oil and sprinkle with dukkah.
- Preheat a chargrill or barbecue over high heat. Cook lamb, carrots and zucchini, turning, for 5 minutes or until vegetables are tender and lamb is cooked to your liking. Cook pitas for 1 minute each side or until warmed through.
- Combine carrots, zucchini, spinach and vinegar in a bowl. Serve lamb skewers with salad and pitas.
SERVING SUGGESTION: 99% fat-free plain yoghurt. TIPS: You can use 2 zucchini (thickly sliced) if zucchini flowers are unavailable. If time permits, soak wooden skewers in cold water for 10 minutes before using to stop them burning during cooking. Add it: 1 tbs honey drizzled over lamb after grilling. Swap it: Diced lamb for 12 x 50g lean French-trimmed lamb cutlets (fat trimmed).