Lamb kebabs

Meat
30 Min
medium
4 People
Rating starstarstarstarstar
Mildly spiced lamb kebabs - perfect for a spring barbecue dinner! Served with pearl barley, roasted vegetables and a drizzle of mint yoghurt sauce.

No lamb option - replacement is chicken breast fillet.
Gluten friendly option - pearl barley is replaced with brown rice.
1. Set oven to 200ÂșC.
Place pearl barley in a saucepan with plenty of water. Bring to the boil and simmer for 15 minutes or until tender but still firm.

2. Cut carrots, zucchini and beetroots into bite-sized pieces. Wedge red onion. Toss along with olives, 1 tbsp oil, 1 tsp cumin, 1 tsp paprika, salt and pepper on a lined oven tray. Roast in the oven for 15-20 minutes or until tender.

3. Dice lamb steaks and toss with 1 tsp cumin, 1 tsp paprika, 1 tbsp oil, salt and pepper. Thread onto skewers (see notes). Heat a pan over medium-high heat and cook lamb for 5-7 minutes, turning occasionally until cooked to your liking.

4. Mix yoghurt with chopped mint leaves, and chives, 1 tbsp olive oil and 1 tsp cumin. Season to taste with salt and pepper.

5. Toss together roasted vegetables with barley, 1 tbsp olive oil and 1/2 tbsp vinegar, season to taste with salt and pepper.

6. Serve lamb kebabs with roasted vegetable salad accompanied with sauce.

Notes:
Lamb kebabs cook great on the barbecue. Add the zucchini to the skewers if preferred, alternatively leave the steaks whole.

No lamb option - replacement is chicken breast fillet.

Gluten friendly option - pearl barley is replaced with brown rice.
Pearl barley 300g
Carrots 2
Zucchini 1
Cooked Beetroots 1 packet
Red onion 1
Green Olives 1/2 jar
Lamb steaks 600g
Natural yoghurt 200g
Mint 1/2 bunch
Chives 1/3 bunch

From your pantry:
olive + oil for cooking, salt, pepper, ground cumin + paprika, red wine vinegar, skewers (optional)