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Item price
£6.16 each est.Price per unit
£28/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Cut the lamb into 2-3cm pieces and put into a medium bowl. Add the zaatar and 2 tbsp oil, season and mix well. Thread the lamb onto 4 skewers. Set aside to marinate for about 15 minutes. Meanwhile, in a bowl, combine all the ingredients for the tahini yogurt plus 1 tbsp water, season and mix well. Set aside.
Tip the salad leaves into a bowl. Drizzle over the remaining 1 tbsp oil and the pomegranate molasses. Season and mix well until evenly coated; set aside.
Put the flatbreads onto a hot barbecue and toast for 1 minute on each side, until they have warmed through and are lightly charred. Transfer to 4 serving plates. Cook the lamb skewers on the barbecue for about 8 minutes in total, turning them regularly to char evenly. Ensure all the cut edges are fully cooked.
Spread each flatbread with some tahini yogurt, then top with the dressed salad. Add a skewer to each plate. Scatter over the pomegranate seeds and serve with lemon wedges on the side.
Using wooden skewers? Soak them in water for about 10 minutes be fore threading on the lamb, to prevent them from burning.Â
The fragrant, Middle Eastern flavours of this dish are well matched by Moss Brothers Moses Rock Cabernet Sauvignon (£12.99/75cl) from the Margaret River region. ItÃs bursting with blackcurrant and forest-fruit flavours with a hint of toasted oak that makes it ideal for a barbecue.Â
Typical values per serving when made using specific products in recipe
Energy | 3,375kJ/ 807kcals |
---|---|
Fat | 43g |
Saturated Fat | 15g |
Carbohydrates | 57g |
Sugars | 13g |
Fibre | 5g |
Protein | 45g |
Salt | 1.4g |
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