Lamb Kebabs with Raw Beetroot Salad and Mint Dressing
Photography Josh Griggs.
Lettuce leaves offer a light, fresh alternative to flatbreads and the mint dressing and spiced lamb kebabs make for mouthfuls of juicy goodness.
Serves: 4
INGREDIENTS
2 tablespoons Indian spice paste (I used Asian Home Gourmet)
½ cup thick plain yoghurt
600 grams lamb fillets, cut into 2cm pieces
sea salt and ground pepper
Beetroot
2 medium beetroot, peeled and grated
5 moist dried figs, diced
1 tablespoon red wine vinegar
1 teaspoon honey
2 tablespoons olive oil
pinch chilli flakes
Dressing
1 cup packed mint
1 teaspoon caster sugar
1 tablespoon grated fresh ginger
2 garlic cloves, crushed
¼ cup olive oil
2 tablespoons lime juice
½ cup thick plain yoghurt
To serve
lettuce leaves, whole
lemon wedges
8 x 20cm skewers (soak in cold water for 15 minutes if using wood)
METHOD
Combine the paste and yoghurt in a medium bowl and season generously. Add the lamb, turning to coat. Leave for 30 minutes.
Dressing: Put all the ingredients, except the yoghurt, in a food processor and blend until well chopped. Add the yoghurt, season and process again until smooth.
Beetroot: Combine all the ingredients in a bowl, season and toss to combine.
Cook the kebabs on a lightly oiled preheated barbecue or sauté pan for about 2 minutes each side.
To serve: Arrange the kebabs on plates with the beetroot salad and spoon over the mint dressing. Serve with crisp lettuce leaves and lemon wedges.
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