Coated in a mix of Middle Eastern spices and herbs, serve these tender lamb skewers alongside a bowl of fresh hummus and a homemade tabouli for the full spread.
- 1 kg backstrap lamb or eye round
- 1 cup (250 ml) dry red wine
- ¼ cup (60 ml) extra virgin olive oil
- ½ tsp dried rosemary
- ½ tsp dried lemon thyme (or regular thyme)
- ½ tsp dried oregano
- ½ tsp dried marjoram
- ½ tsp Aleppo pepper or chilli flakes
- 2 tsp seven-spice mix or baharat (mixed spices)
- 2 tsp salt flakes
- hummus and tabouli, to serve
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: 2 hours or overnight
1. Trim the lamb of fat and cut into 1½ cm cubes. Place the lamb cubes in a bowl with the wine, olive oil, herbs, spices and salt, and toss well to coat. Cover and marinate in the fridge for a minimum of 2 hours, preferably overnight.
2. You will need about 12 bamboo skewers, about 20 cm in length, for the lamb. Soak the skewers in water.
3. Thread about 5 cubes onto each skewer, leaving at least 3 cm free at the bottom and at least a 1 cm gap at the top. This is essentially to make the skewers easier to handle and to encourage even cooking.
4. Pre-heat the barbecue and cook the skewers to your liking. For medium, cook them on three sides for only 2–3 minutes each side, depending on the strength of the heat. Test one of the pieces of lamb to see if it needs any further cooking.
5. Serve immediately with hummus and tabouli and Middle Eastern bread or your choice of fresh bread.