Kebabs of succulent lamb marinated in a paste of EV olive oil and Turkish Baharat, served with
Orange & Mint Salad and an easy Mint Yoghurt. Add a big bowl of Tabbouleh and perhaps some
hummus and pretend you’re in Istanbul!
400g lamb steak, cut into cubes
1 large red onion, cut into wedges
2 tsp Spice Fusion Turkish Baharat
½ green capsicum, cut into cubes
½ red capsicum, cut into cubes
1 tbsp extra virgin olive oil
Olive oil spray
Preheat griller or barbecue
Make a paste with Turkish Baharat, 1 tbsp extra virgin olive oil, salt and cracked black pepper.
Put lamb in a bowl, add paste and mix until lamb is well coated.
Thread the lamb, capsicum and onion onto oiled stainless steel skewers or bamboo skewers
pre-soaked in water for at least ½ hour.
Spray kebabs with olive oil spray, place on an oiled oven tray and grill for 10 minutes or until cooked
through, turning once.
Serve with Orange & Mint Salad and Garlic & Mint Yoghurt
ORANGE & MINT SALAD
4 oranges peeled and chopped (pith removed)
2 tbsp fresh mint, finely chopped
2 tbsp Spanish onion, finely chopped 1 tsp orange flower water
Mix all ingredients together.
MINT YOGHURT
100 g Greek-style yoghurt
1 garlic clove, crushed
Chopped mint
Salt and pepper to taste
Mix all ingredients together.
