Lamb Shish Kebabs with Hummus
These delicious lamb kebabs made with lamb leg cubes and marinated citrus herb marinade then threaded with sweet pepper cubes are perfect for the barbecue or any informal dinner party. Serve with the homemade hummus that is really quick to make.
- 450g lean lamb leg, cut into 2.5cm cubes
- For the Marinade:
- 3 garlic cloves, peeled and finely chopped
- Grated zest and juice of ½ lemon
- 3 tablespoons rapeseed or olive oil
- 2 tablespoons freshly chopped mint
- 1 tablespoon freshly chopped oregano
- 1 large red onion, cut into 5cm pieces
- 1 large yellow pepper, deseeded and cut into 5cm pieces
- 1 large red pepper, deseeded and cut into 5cm pieces
- Extra oil, cooking for the vegetable kebabs
- For the Hummus:
- 2 x 400g cans chick peas, drained
- Juice of 2 lemons
- 3 tablespoons water
- 3 garlic cloves, peeled and crushed
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 2 tablespoons rapeseed or olive oil
- 1 tablespoon freshly chopped flat-leaf parsley
- In a large bowl mix together the marinade ingredients. Add the lamb, stir gently, cover and marinate in the fridge for 1 hour, or overnight, if time allows.
- Soak 8 wooden kebab skewers in water for 20 minutes.
- To prepare the hummus; put the chick peas, half the lemon juice and water in a food processor or blender and whizz to form a coarse paste. Add the remaining lemon juice, garlic, seasoning, oil and blend again. Adjust the seasoning if required and stir through the parsley. Transfer to a small bowl and garnish with the paprika.
- Thread the meat and peppers onto separate kebab skewers. Brush the vegetables with a little oil.
- Cook on a prepared barbecue or under a preheated moderate grill or for 12-16 minutes, turning occasionally.
- Serve with flatbreads, the hummus and a buckwheat salad.