Harissa Lamb Kebabs With A Beetroot Hummus Recipes

TRADER VIC'S CURRIED LAMB KEBABS

Steps:

• For the marinade, take a 1 1/2 quart glass or stainless steel bowl, whisk olive oil, mustard, onion, vinegar, Worcestershire, curry powder, garlic and sesame oil.
• Mix in margoram, salt and pepper. Trim lamb and cut into 1 1/2 inch pieces, and place in the marinade mixture, turning to coat. Cover and chill for 3-4 hours.
• For the kebabs, clean mushrooms and discard stems. Seed bell peppers and cut into strips. Peel onion and cut into eighths.
• Remove lamb from marinade and reserve the marinade.
• Preheat the broiler. Place on each of 4 12-inch skewers a piece of lamb, mushroom cap, pepper piece and an onion piece. Repeat twice and finish with lamb.
• Place kebabs on a boiier pan 3 inches from the heat and cook for 20 minutes, turning occasionally and basting with marinade.
• Add a cherry tomato to the end of each skewer after 10 minutes.
• Serve with rice and chutneys.

HARISSA HUMMUS

Steps:

• Combine harissa powder and 1 teaspoon chickpea liquid in a bowl. Whisk until a smooth paste forms, adding more liquid as needed. Set aside.
• Reserve about 1/2 cup of whole chickpeas for garnish. Add remaining chickpeas to the bowl of a food processor. Add 1/3 cup olive oil, tahini, 1 tablespoon lemon juice, and garlic; blend until smooth. Mix in reserved harissa paste and more chickpea liquid if needed, to maintain a creamy consistency. Taste and adjust olive oil and lemon juice amounts until flavor is smooth and nutty with a kick, and not overpowered by any one element.
• Transfer hummus to a serving dish. Top with reserved 1/2 cup chickpeas, olives, cilantro, harissa powder, and any remaining olive oil. Serve at room temperature.

HARISSA LAMB & PEPPER KEBABS

Steps:

• Heat the grill. In a large bowl, mix the harissa with the oil, then tip in the lamb, peppers and onions. Add some salt and pepper and toss everything together to coat well.
• Thread the lamb, peppers and onions evenly onto 8 skewers and place on a baking tray. Scrape over any leftover marinade.
• Grill for 8-10 mins, turning frequently and basting with any of the juices that run off. Meanwhile, prepare the couscous following pack instructions. Divide the couscous between 4 plates, top with a couple of skewers each and drizzle over any pan juices.

HARISSA LAMB WITH HUMMUS

Steps:

• Mix together the harissa paste, lemon juice, chopped mint and sea salt. Add the lamb fillets, turning to coat in the mixture, and set aside to marinate for 10 minutes or so.
• Heat a griddle pan for 2-3 minutes until hot. Add the lamb fillets and cook for 8 -12 minutes until well browned but still a little pink in the centre; remove from the heat and allow to rest for 5 minutes to tenderize the meat. Warm the pittas in the same pan.
• Cut the pittas in half and fill each pocket with the rocket.
• Diagonally slice the lamb into 1 cm thick slices and pack into the pittas. Top with a dallop of hummus and serve warm with lemon wedges for squeezing over.

HARISSA LAMB & HUMMUS FLATBREADS

Steps:

• Heat the grill to high. Place the lamb on a baking tray, rub all over with the harissa and season. Grill for 6-8 mins, turning halfway through cooking. When the lamb is cooked to your liking, remove to a plate and allow to rest for a couple of mins.
• Meanwhile, warm the flatbreads, then spread each with 1 tbsp hummus. Mix the carrot and parsley. Slice the lamb and scatter down the middle of each flatbread. Top with carrot, drizzle over any resting juices, roll up and eat.

LAMB KEBABS WITH MINT

Steps:

• To Prepare Marinade: Coarsely chop 1 bunch of mint to make 1/2 cup (Reserve remaining mint leaves for kebabs.).
• Combine the chopped mint, oil, wine, lemon juice and cinnamon sticks in a non reactive medium bowl.
• Trim any fat from lamb and cut into about 1 1/2 inch cubes.
• Sprinkle with salt and pepper.
• Add lamb to the marinade, cover and refrigerate for 2-4 hours, stirring several times.
• Drain lamb well; discard marinade.
• To Prepare Kebabs: Thread the lamb onto skewers, placing a whole mint leaf between each piece of meat.
• Preheat grill to high.
• Oil the grill grate* (See Note at bottom).
• Grill the kebabs, turning with tongs occasionally, until the lamb is nicely browned on the outside and cooked to desired doneness, about 8 minutes total for medium-rare or 12 minutes total for medium.
• Transfer the kebabs to a platter or plates to serve.
• *To oil grate: Oil a folded paper towel, hold it with tongs and rub it over the grate.
• (Do not use cooking spray on a hot grill!).