Lamb Kebabs with Raw Beetroot Salad and Mint Dressing
Photography by 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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!