Lamb Kebab with Veggie Hummus
Fresh, easy and healthy, this Lamb Kebabs with Veggie Hummus recipe is a wonderful way to add veggies into your diet without the kids noticing!
I found the inspiration from Taste Magazine a while ago but due to my love of all this spicy and tangy I edited the recipe quite a bit with the addition of salt, smoked paprika, pickled jalapenos - it was agreed by the family that these editions were a good idea! While the addition of chicken stock is certainly not a traditional ingredient in hummus, it works well and helped to smooth out the thick consistency of the original recipe.
All the credit for the gorgeous green hue of the hummus goes to coriander aka cilantro - I know, I know you either love it or hate it, but it is packed with so much goodness. Truth be told I hated it as a child but forced myself to eat it until I liked it and today I can't even imagine my food without it.
A handy tip, you can make the items below individually e.g. the lamb can easily be served as part of a meal with rice and dhal for example or the hummus could be served as an appetizer with chopped vegetables, crackers and warm, golden pita.
Everyone has a different threshold for flavor, so taste the hummus as you are preparing it and add what you think it needs, it may need more salt, acid or spice (paprika) depending on your personal tastes
Add enough liquid to get the hummus to a consistency you like - this may vary from person to person
In a rush? Use store bought hummus and just make the kebabs and pickled onion
YOU WILL NEED
1/2 medium red onion roughly chopped (you will need the other half for the pickled onion
8-9 coriander/cilantro roots washed and roughly chopped
1-2 green chillies finely chopped
500g | 1/2 pound lamb mince
1 egg lightly beaten
3 teaspoons cumin powder
3 teaspoons coriander p0wder (OR 1.5 tablespoons of a 50/50 coriander/cumin mix also known as "dhaana/jeera" powder available at Indian stores)
Good squeeze of lemon juice
1 rounded teaspoon minced garlic
1 teaspoon salt
Oil for frying (I use Rice Bran Oil)
1 bunch fresh coriander/cilantro (including roots and stems - you will be using the roots in your lamb)
1 x 400g | 14 ounce can chickpeas drained and rinsed
1-2 long green chillies finely chopped
2 tablespoons hulled tahini paste
3-4 garlic cloves which have been lightly fried and softened in a bit of oil first
Juice of 1 lemon
1/2 teaspoon salt (add more if desired)
1/2 - 1 teaspoon smoked paprika
5-6 pickled jalapeno slices (optional)
1/4 cup chicken/veggie stock (you could also use water)
Generous drizzle of extra virgin olive oil
1/2 half a small red onion (you will need the other half for the lamb)
1/4 teaspoon caster/granulated sugar
1 lemon juiced
Warmed pita/flatbread bread for serving
Baby spinach leaves and a few sprigs of coriander/cilantro (optional)
In a small food processor add 1/2 a chopped red onion, coriander/cilantro root and green chilli and process until finely chopped.
Add the mixture into a medium mixing bowl and add the lamb mince, egg, cumin and coriander powder, lemon juice, minced garlic and salt and using a fork or potato masher, mix until well combined.
Take tablespoons of mixture and shape into round balls and reserve on a plate ready for shallow frying.
Take enough oil to cover the base of a large non-stick pan and heat over medium heat.
Add the lamb koftas to the pan and fry until browned and then turn and cook on the other side. Drain on a plate lined with paper towel to remove excess oil.
Roughly chop the remaining coriander and then place in a food processor with the chickpeas, chillies, tahini, lemon juice of one lemon, salt and garlic cloves, smoked paprika pickled jalapenos and A LITTLE chicken stock and process until smooth. Taste at this point and if you want an extra zing, add some of the pickled jalapeno vinegar or lemon juice - a tablespoon at a time, tasting in between and process to combine or if you need it thinner, add a little more stock. Once happy with the flavor, empty into a serving bowl and generously drizzle with extra virgin olive oil, cover and set aside.
Thinly slice remaining half of your red onion and add the caster sugar and the juice of one lemon, toss, cover and set aside. Drain before using (you can add the remaining juice to another recipe where acid is required).
Warm your pita and then spoon on some hummus and top with the pickled onion and lamb kebabs. Add extra baby spinach, fresh coriander and lemon juice if desired.
Please tag @eatinstylebyferitta on Instagram if you try this recipe so I can see your amazing creations and show your page some love!