Kebabs with Herb and Pistachio Dressing

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.


 

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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

 

 

 

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