Photography: Tanya Zouev
Lamb kebabs with pita and baba ghanoush
By Suzanne Gibbs and Lucy Nunes
INGREDIENTS
1½tablespoons sesame seeds
1 tablespoon cumin seeds
1½tablespoons coriander seeds
1 tablespoon coarsely chopped macadamias
½teaspoon ground chilli
600g lamb, diced
200g baba ghanoush
extra virgin olive oil, to serve
2 tablespoons chopped parsley
6 pita bread
METHOD
Preheat barbecue on high.
Heat a heavy-base frying pan on high and dry roast sesame seeds for 30 seconds, until golden. Remove and set aside. Add cumin, coriander, macadamias and chilli to pan and dry roast for 1 minute, until fragrant. Set aside to cool.
Place seeds and nuts in a small blender and pulse until just crushed. (Do not pulverise or oils will come out to make a paste.) Season to taste. Place seed mix in a small serving bowl.
Thread lamb onto skewers and cook for 3 minutes each side, until browned but still pink inside.
Spoon baba ghanoush into a small serving bowl and drizzle with oil. Scatter lamb with parsley. Serve with seed mix, baba ghanoush and pita.
Tip: Encourage guests to help themselves by spreading pita with baba ghanoush, topping it with the lamb (removed from the skewers) then sprinkling with spice mix and rolling up to enclose.
Tip: A mortar and pestle can be used to crush the seed and spice mix if you don't have a blender.
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