serves
4
prep
45 minutes
cook
45 minutes
difficulty
Easy
serves
4
people
preparation
45
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- 1 cup mint leaves
- 1 preserved lemon, flesh only
- 400 g boneless lamb fillet or steaks, cut into 2 cm cubes
- 32 button mushrooms
- ½ cup sliced spring onions
- freshly ground black pepper
- , to serve
- yoghurt, mint and sultana dressing (see below), to serve
- ground sweet paprika, to garnish
Yoghurt, mint and sultana dressing (makes about 1 ½ cups)
- 1 cup natural yoghurt
- ½ cup mint leaves
- ½ cup sultanas
- 1 tbsp lemon juice
- pinch of salt
- ½ tsp white pepper
Chilling time 20 minutes
Instructions
To make the dressing, process the yoghurt, mint and sultanas in a blender until smooth and creamy. Stir through the lemon juice, salt and pepper. Set aside.
Combine the mint and preserved lemon flesh in a food processor or blender. Process to a paste.
Place the lamb, mushroom and spring onions into a shallow dish. Spoon the dressing over. Season with pepper. Toss gently to combine. Cover and refrigerate for about 20 minutes.
Preheat the barbecue or chargrill pan. Thread the meat and mushrooms onto skewers. Reserve the marinade. Cook the kebabs on the preheated hot barbecue or chargrill pan over high heat, turning and brushing with the reserved marinade frequently for 8–10 minutes or until cooked.
Serve hot on a bed of couscous, asparagus and chickpea salad, drizzle with yoghurt mint and sultana dressing. Garnish with sweet paprika.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
