300g lamb shoulder
1 tsp cumin
1 tsp smoked paprika
1 tsp crushed garlic
1 tsp olive oil
1 tsp salt
1 tsp pepper
2-4 flatbreads
¼ cup hummus
1 large bunch flat leaf parsley
1 small red onion
2 tomatoes
½ cucumber
Juice of 1 lemon
1 tbs olive oil
½ tsp salt
Directions
Lamb: Dice 300g lamb into 3cm chunks. Add diced lamb to a bowl with 1 tsp cumin, 1 tsp smoked paprika, 1 tsp crushed garlic, 1 tsp olive oil, 1 tsp salt and 1 tsp pepper. Mix well and set aside to marinate for at least 20 minutes. Thread onto skewers. Heat a grill pan to high heat and cook skewers for 3-4 minutes per side until charred and cooked through.
Tabbouleh: Finely chop 1 large bunch of flat leaf parsley and add to a bowl. Finely dice 1 small red onion, 2 tomatoes and ½ cucumber and add to the bowl. Add juice of 1 lemon, 1 tbs olive oil and ½ tsp salt. Toss well and set aside.
Flatbreads: Heat a dry pan to medium-high heat and warm flatbreads for 1 minute per side.
Serve: Spread hummus across a large plate or board, top with lamb skewers and serve tabbouleh and flatbreads alongside.
