Lamb and bacon wrapped date kebabs (GF)
Juicy chunks of spicy lamb, crispy bacon and warm dates equals kebab heaven.
Ingredients
- 4 lamb shortloins, each sliced into eight pieces
- Sea salt
- 1 tablespoon ras el hanout (Moroccan spice rub)
- 16 dates, pitted
- 5-6 strips streaky bacon
To Serve
- 1 cup thick plain yoghurt
- Herb and pistachio dressing (see recipe below)
- 1/4 cup chopped pistachios
Equipment
- 8 x 20cm thin metal skewers or wooden skewers soaked in water for 1 hour
Method
Season the lamb with salt then toss with the ras el hanout. Wrap each date in a strip of bacon. Thread the lamb and dates onto the skewers. Don’t push the meat and dates tightly together. Cook the kebabs on the barbecue grill over a high heat for two minutes on each side, or until the lamb is cooked to your liking. To serve: Spread the yoghurt on a platter. Arrange the kebabs on top, spoon over the dressing and scatter with pistachios.
Haloumi and peach kebabs (GF)
These salty/sweet kebabs are simple to put together and get an added boost from the honey, crunchy dukkah and chilli flakes.
Ingredients
- 2 x 200-gram packets haloumi, each cut into 8 chunks
- 2 peaches, each cut into 8 chunks
- Olive oil
- Sea salt and ground pepper
To Serve
- ½ cup thick plain yoghurt (optional)
- Honey or maple syrup, chilli flakes, dukkah and fresh baby basil leaves
- Warm flatbreads (optional)
Equipment
- 8 x 20cm thin metal skewers or wooden skewers soaked in water for 1 hour
Method
Thread the haloumi and peaches onto eight skewers. Brush with oil and season with salt and pepper. Cook kebabs on the barbecue or grill for 2-3 minutes each side, until the cheese is golden and the peaches begin to lightly char. To serve: Spread the yoghurt over the base of a serving platter, if using. Top with the kebabs, drizzle with honey or maple syrup and sprinkle with chilli flakes, dukkah and baby basil leaves. Serve with flatbreads, if desired.
Herb and Pistachio Dressing (GF) (V)
Bright with the flavours of fresh basil, lemon and pistachio, this fragrant dressing is great with all barbecued meats.
Ingredients
- ¼ cup shelled pistachios
- ¼ cup each packed basil and mint
- 2 cloves garlic, crushed
- 2 tablespoons lemon juice
- 1 teaspoon sea salt
- 2 teaspoons runny honey
- ⅓ cup olive oil
Method
Place all the ingredients in a small food processor and process until smooth.
Recipes extracted with permission from Dish SUMMER by Sarah Tuck and Claire Aldous, SCG Media, RRP $45.00
