Blending Middle Eastern with Australian flavours, Adam shares his recipe for these juicy lamb skewers, coated in a wattle seed and bush tomato tahini.
- 1 tsp ground pepper berry
- ¼ tsp ground cinnamon
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ onion
- 2 garlic cloves
- 2 tbsp olive oil, plus extra to drizzle
- salt, to season
- 800 g boneless lamb leg with fat on, cut into 4-cm cubes
- ¼ cup finely shredded parsley
- lemon wedges, to serve
Bush tomato tahini
- 1 cup thick Greek yoghurt
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp honey
- ½ tsp salt
- 1 tsp ground wattle seed
- 1 tsp ground kudjera (bush tomato)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: 4 hours
- Place the pepper berry, cinnamon, cumin, turmeric, onion, garlic and oil in a small food processor and blend into a puree. Season well with salt, then transfer to a large bowl. Add the lamb, stir to coat well, then cover and refrigerate for at least 4 hours, or overnight if time permits.
- Preheat a chargrill pan or barbecue grill to high. Thread the lamb onto metal skewers, alternating fattier pieces of lamb with leaner pieces.
- Cook the lamb skewers for about 8 minutes, turning frequently, drizzling with olive oil and seasoning with a little more salt as you go. Remove from the heat and rest for 5 minutes.
- Meanwhile, for the bush tomato tahini, combine all the ingredients in a bowl. Taste and adjust the seasoning if needed.
- Serve the skewers scattered with parsley, drizzled with a little extra olive oil and with the bush tomato tahini on the side.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.