lamb and peach skewers with zaatar flatbreads and herby sauce

BBQ & Grill

Lamb and peach skewers with zaatar flatbreads and herby sauce

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Barbecue skewers of juicy lamb and sweet stone fruits and serve with homemade za’atar flatbreads and a punchy green herby sauce. Delicious.

Ingredients

750g British lamb neck fillet, cut into 3cm cubes

3 firm ripe peaches or apricots, stones removed and quartered

100g rocket leaves

Handful mixed herbs, leaves picked, to serve – we used mint, coriander and parsley

Splash olive oil to serve

Squeeze lemon juice to serve

100g feta to serve

For the marinade

Grated zest and juice 1 lemon

2 rosemary sprigs, leaves stripped and finely chopped

1 garlic clove, crushed

1 tbsp ground cumin

2 tsp ground coriander

2 tsp smoked paprika

1 tsp harissa paste

1 tsp salt

½ tsp ground cinnamon

For the za’atar flatbread

250g self-raising flour, plus extra to dust

2 tbsp za’atar, plus extra to serve

½ tsp salt

½ tsp baking powder

250g natural yogurt

Olive oil for brushing

For the herby green sauce

Small bunch each coriander, parsley and chives, roughly chopped

Handful mint leaves, roughly chopped

1 preserved lemon, skin finely chopped, flesh discarded (or finely grated zest ½ lemon)

5 large green pitted olives

Pinch pul biber (aleppo chilli) or regular chilli flakes

Juice 1 lemon

1 tsp ground cumin

80-100ml olive oil

Directions

Sign-Up / Login to continue Reading

Barbecued new potato, morcilla sausage and scallop kebabs

Meals & Dishes

Easy Ground Pork Tacos

Ingredients