Root your health
Moroccan Lamb Skewers, Sweet Potato Fries and Hummus
Prep
cook
serves
30 min
35 min
2
Ingredients
1 Large Eggplant sliced lengthwise
400 g Cubed lamb meat (Leg or shoulder),
4 Wooden sticks
2 Red bell pepper cut into cubes
1 Red onion cut into quarters
1 Hand full Fresh parsley chopped
2 Sweet potatoes cut into wedges
100 g Cherry tomatoes cut into quarters
½ Cucumber chopped into cubes
½ Lemon cut into wedges
4 tbsp Hummus (Yalla Bala)
1 tsp Paprika.
Lamb Marinate
2 tbsp Olive oil
Juice of ½ lemon
3 tbsp Amba sauce
1 tbsp Harissa spice
1 tsp Zhug
Salt and pepper to taste
2 Sprigs of rosemary
Method
- To make marinate put all ingredients in a bowl and mix until combined marinate lamb cubes and set aside in fridge.
- Preheat the oven to 180 °C on grill setting and line a baking tray with baking paper.
- Season sweet potato wedges with salt, olive oil and 1 tsp paprika and bake for 20-30 min until cooked through.
- Using wooden sticks start assembling kebabs, lamb, onion, and red bell pepper and repeat. Make 4 in total.
- In a medium grill pan heat 2 tbsp olive oil and grill kebabs turning frequently until for 8 min to perfect medium – rare.
- Mix together chopped parsley, tomatoes and cucumber and season with lemon salt and pepper.
- Dish serving of 2 kebabs, sweet potatoes, drizzle of tahini, hummus and chopped salad.
Notes
Sweet potato fries can be replaced with pita bread and lamb with falafels for a vegetarian option.
GF, VGO
Yalla Bala condiments used: Amba, zhug, hummus, Falafel option and tahini.
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