Grilled lamb and fig skewers with tzatziki. Photo / Babiche Martens.
Grilled lamb and fig skewers with tzatziki. Photo / Babiche Martens.
KEY POINTS:
These kebabs give a mediterranean flavour to that old kiwi favourite, lamb
Serves 4
500g lamb loin or fillet
2 Tbs plain yoghurt
2 tsp cumin seeds
1 tsp yellow mustard seeds
2 cloves garlic, crushed
Juice and zest of one lemon
Salt and freshly ground black pepper
6-8 fresh figs, depending onsize, quartered
Tzatziki
2 Lebanese cucumbers or
telegraph, finely diced
1 clove garlic
1 cup plain yoghurt
1 Tbs mint, finely chopped
2 tsp extra virgin olive oil
Salt
1 If using bamboo skewers, soak in cold water for at least 1 hour to prevent burning on the barbie. Cut the lamb into medium-sized cubes and toss in the yoghurt.
2 Heat a pan and toast the cumin and mustard seeds for a few minutes or until the mustard seeds start popping. Add to the lamb with the garlic, lemon and seasoning. Marinate for 30 minutes.
3 Thread the lamb, alternating with the figs, on to the skewers - either bamboo or metal. Heat a tablespoon of olive oil in a pan and cook the skewers for approximately 4 minutes on each side.
4 To make the tzatziki, combine all ingredients, taste for seasoning and refrigerate until needed.
