Lamb kebabs with bush tomato tahini

Blending Middle Eastern with Australian flavours, Adam shares his recipe for these juicy lamb skewers, coated in a wattle seed and bush tomato tahini.

• serves

  4

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

Stream free On Demand

Bush Food

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G

Ingredients

• 1 tsp ground pepper berry
• ¼ tsp ground cinnamon
• 1 tsp ground cumin
• ½ tsp ground turmeric
• ½ onion
• 2 garlic cloves
• 2 tbsp olive oil, plus extra to drizzle
• salt, to season
• 800 g boneless lamb leg with fat on, cut into 4-cm cubes
• ¼ cup finely shredded parsley
• lemon wedges, to serve

Bush tomato tahini

• 1 cup thick Greek yoghurt
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp honey
• ½ tsp salt
• 1 tsp ground wattle seed
• 1 tsp ground kudjera (bush tomato)

Marinating time: 4 hours

Instructions

1. Place the pepper berry, cinnamon, cumin, turmeric, onion, garlic and oil in a small food processor and blend into a puree. Season well with salt, then transfer to a large bowl. Add the lamb, stir to coat well, then cover and refrigerate for at least 4 hours, or overnight if time permits.
2. Preheat a chargrill pan or barbecue grill to high. Thread the lamb onto metal skewers, alternating fattier pieces of lamb with leaner pieces.
3. Cook the lamb skewers for about 8 minutes, turning frequently, drizzling with olive oil and seasoning with a little more salt as you go. Remove from the heat and rest for 5 minutes.
4. Meanwhile, for the bush tomato tahini, combine all the ingredients in a bowl. Taste and adjust the seasoning if needed.
5. Serve the skewers scattered with parsley, drizzled with a little extra olive oil and with the bush tomato tahini on the side.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Bush Food

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G