Australian Lamb Kebabs

Name: Lamb Kebab
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: European
Ingredients: 600 g diced leg of lamb; 2 red onions, finely sliced; 1 teaspoon sumac; 1 teaspoon finely chopped parsley; Juice of half a lemon; 1 tsp olive oil; Salt and pepper to taste; 300 g natural Greek yoghurt; 1 Lebanese cucumber, finely grated and water removed with paper towel; 1 clove of minced garlic; 1 tsp each of finely chopped parsley, mint and dill; Juice of half a lemon; Salt to taste; 4 cups red cabbage, finely sliced; 2 cups white vinegar; 2 teaspoon salt; 300 g all-purpose flower; 60 g natural Greek yoghurt; 1 teaspoon baking powder; 1 teaspoon sugar; ½ teaspoon salt; 125 ml room temp milk; Pomegranate seeds; Halved cherry tomatoes; Leftover herbs

Lamb Kebab

Rated 4.3 stars by 3 users

Servings

Cook Time

25 minutes

These lamb kebabs are easy to make. You can use store bought bread to significantly cut down the cooking time to 25 minutes. Otherwise this recipe will take 90 minutes.

Ingredients

600 g diced leg of lamb

Sumac Onions

2 red onions, finely sliced
1 teaspoon sumac
1 teaspoon finely chopped parsley
Juice of half a lemon
1 tsp olive oil
Salt and pepper to taste

Tzatziki

300 g natural Greek yoghurt
1 Lebanese cucumber, finely grated and water removed with paper towel
1 clove of minced garlic
1 tsp each of finely chopped parsley, mint and dill
Juice of half a lemon
Salt to taste

Pickled Cabbage

4 cups red cabbage, finely sliced
2 cups white vinegar
2 teaspoon salt

Flatbread

300 g all-purpose flower
60 g natural Greek yoghurt
1 teaspoon baking powder
1 teaspoon sugar
½ teaspoon salt
125 ml room temp milk

To Finish

Pomegranate seeds
Halved cherry tomatoes
Leftover herbs

Directions

Start with the flatbread, if you are using store bought skip these steps
Combine all flat bread ingredients except milk in a bowl and mix with a fork until it looks something like breadcrumbs.
Add the milk 25 ml at a time slowly incorporating until you have a dough
Transfer to a table and knead dough for at least 5 minutes, until it is smooth and firm. Shape it into a ball and place in a big clean bowl with a wet tea towel on time. Be sure the tea towel isn’t touching the dough. Let rest for 1 hour.
Meanwhile combine the ingredients for the sumac onions in a bowl, cover and set aside.
Same for the tzatziki, but place in the fridge until ready to put it on the kebabs.
Combine the ingredients for the cabbage in a bowl and also set aside. There will be lots of extra vinegar, don’t worry it won’t overpower the flavours.
Combine the ingredients for the cabbage in a bowl and also set aside. There will be lots of extra vinegar, don’t worry it won’t overpower the flavours.
For the lamb cover in olive oil and sea salt and cook on high on a bbq.
Once cooked to your liking, transfer to a bowl and squeeze half a lemon and a teaspoon of parsley on top. Set aside in a warm place to rest.
Take a dough ball and lightly dust a surface and a rolling pin and roll out to the size you like. And place on the BBQ where the meat was. Optionally you can lightly coat each side in oil before placing on the BBQ. These ideally will be rolled out by a second person whilst you are cooking the lamb to save time. They can be rolled out and left under a tea towel until ready.
To finish build each kebab how you like. I start with the tzatziki, then the lamb, cabbage, onions, more tzatziki and finally the tomatoes, pomegranate seeds and herbs.

Recipe Note

It’s best to use metal skewers, but if using wooden, it’s a good idea to get them soaking in a tray of water so they don’t burn on the BBQ.