Name: Za’atar-crusted kebabs with hummus
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Kebabs; 1 tablespoon olive oil; 1 tablespoon lemon juice; 800 gram diced lamb; 1/2 cup coarsely chopped fresh flat-leaf parsley; 8 piece lavash; 200 gram yoghurt; Hummus; 2 300g cans chickpeas, rinsed, drained; 1 clove garlic, quartered; 1/2 cup (140g) tahini; 1/2 cup (125ml) lemon juice; 1/2 cup (125ml) water; Za'atar; 1 tablespoon sumac; 1 tablespoon toasted sesame seeds; 1 teaspoon dried marjoram; 2 teaspoon dried thyme

Za’atar-crusted kebabs with hummus

Za'atar is a Middle-Eastern blend of roasted dried spices; you can make your own as shown below or you can purchase it ready-made from Middle-Eastern food stores. It adds fabulous spice to this kebabs and hummus recipe.

Ingredients

Kebabs

1 tablespoon olive oil

1 tablespoon lemon juice

800 gram diced lamb

1/2 cup coarsely chopped fresh flat-leaf parsley

8 piece lavash

200 gram yoghurt

Hummus

2 300g cans chickpeas, rinsed, drained

1 clove garlic, quartered

1/2 cup (140g) tahini

1/2 cup (125ml) lemon juice

1/2 cup (125ml) water

Za'atar

1 tablespoon sumac

1 tablespoon toasted sesame seeds

1 teaspoon dried marjoram

2 teaspoon dried thyme

Method

1.Combine oil and juice in medium bowl, add lamb; toss lamb to coat in mixture. Thread lamb onto skewers.

2.To make hummus, blend or process ingredients until smooth. Cover; refrigerate until required.

3.To make za’atar, combine ingredients in small bowl then spread on tray.

4.Roll kebabs in za’atar until coated all over. Cook kebabs on heated oiled grill plate, uncovered, until cooked as desired. Serve kebabs on lavash with hummus, parsley and yoghurt.

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