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Ingredients
Serves: 4
Time: 30 minutes
- 600g lamb shoulder, cut into 1-inch cubes
- 1 onion, quartered
- 4 - 6 jalapeño
- 2 garlic cloves
- 1 tsp cumin
- 1 tsp coriander
- 1 tbsp harissa paste
- 4 - 6 jalapenos
- Extra virgin olive oil
- 75g pine nuts
For the Shirazi salad
- 1 cucumber
- 150g cherry tomatoes
- 1 red onion
- Juice of 1 lime
For the rice
- 300g basmati rice
- 600ml water
- 50g butter
- Pinch saffron
For the hummus
- 1 tub shop-bought hummus
- ½ lemon, juiced
- ½ tsp cumin
- ½ tsp coriander
- 75g toasted pine nuts
- Salt and pepper to taste
To serve
- 1 tub shop-bought hummus
- 4 - 6 flatbreads, warmed
Method
- Wash the rice and add to a rice cooker along with the water, butter, saffron and a pinch of salt. Leave the rice cooker to do its thing.
- Place the lamb into a bowl along with onion, jalapeño peppers. Add the spices, harissa, olive oil, grated garlic, some salt and pepper and mix everything together.
- Thread the lamb, onion and peppers onto metal skewers - depending on the size of your skewers you should get between 4 - 6. Top each kebab with a jalapeño.
- Heat a griddle pan, add a drizzle of oil and cook the kebabs for about 3 minutes on each side.
- Whilst the lamb cooks make the shirazi salad. Remove the seeds from the cucumber and finely dice along with the tomatoes and onion.
- Place into a mixing bowl and season well with salt and a good squeeze of lime juice. Drizzle with a good glug of extra virgin olive oil and toss everything together.
- Turn the kebabs and cook and char on the other side. Fluff up the rice and keep warm.
- Next, it's time to liven up some shop bought hummus with a squeeze of lemon, cumin, coriander, salt and pepper. Top with some extra virgin olive oil and toasted pine nuts.
- To warm the flatbreads, pop them onto a hot, dry pan and let them come back to life.
- Now serve with the kebabs, rice, salad, hummus and some warmed flatbreads for scooping.
