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Lamb Skewer with Green Sauce
Recipe by Theo Loizou
Try these juicy lamb skewers with a side of green parsley sauce, labneh and flatbread for your next family dinner.
- Steps
- Ingredients
Steps
- Prepare coals for a hibachi if using. Preheat oven to 180oC.
- For the Lamb Skewer, toast fenugreek seeds in a dry frypan over medium heat then grind to a fine powder. Remove the lamb from the bone and trim to yield approximately 450g meat. Cut into 4cm cubes and place into a bowl.
- Add labneh, olive oil, garlic and ground fenugreek. Mix well to ensure lamb is evenly coated. Set aside for 1-3 hours.
- When ready to serve, thread lamb onto metal skewers and cook on hibachi or on hot BBQ or grill plate. Turn lamb frequently. Cook to 58°C, about 6-8 minutes. Set aside to rest for the same amount of as it was cooked.
- For the Labneh, add labneh and olive oil to a food processor and blend until smooth. Set aside.
- For the Green Sauce, place sherry into a small saucepan and simmer until reduced by half. Place remaining ingredients, except vinegar, in a food processor combine all ingredients and pulse until finely chopped. Add vinegar and one tablespoon sherry. Season with salt and pepper, to taste.
- For the Flatbread, place flour, olive oil and water into the bowl of a stand mixer fitted with dough hook. Mix on medium speed for 4 minutes. Turn off mixer and allow dough to rest for 5 minutes.
- In the meantime, place bacon onto a wire rack over a baking tray lined with foil. Place into oven until fat has completely rendered, about 30 minutes. Pour the bacon fat into a bowl top up with a little melted butter or oil to reach 40g. Set aside.
- To the dough, add salt and a splash of water and mix on medium speed until dough comes away from the bowl. Divide into four portions. Roll into balls and place onto a lined tray. Cover with a damp tea towel and set aside to rest on the bench for 10 minutes.
- Heat a large frypan over medium heat.
- Once rested, roll out dough balls on a lightly floured surface to a thickness of 2mm. Brush with rendered bacon fat then roll gently into an even log. Cut each into 3rds then stand on end and press flat and roll out to 2mm thickness.
- Cook flatbread until golden on both sides. Brush with remaining rendered fat and butter. Set aside, covered with a clean tea towel.
- To serve, place 1 ½ tablespoons of labneh onto each serving plate. Spread across the plates and add a lamb skewer. Spoon green sauce over the top. Serve with flatbreads on the side.
