Lamb shish with tahini yogurt
Waitrose and Partners

Lamb shish with tahini yogurt

A fabulously punchy marinade gives this lamb lots of flavour. The herb mix used here, zaatar, is very popular in Australia. Sprinkle it liberally over salads and other grilled meats too, for extra oomph. 

    • Serves4
    • CourseMain meal
    • Prepare15 mins
    • Cook10 mins
    • Total time25 mins
    • Plusmarinating


    • 600g lamb leg steaks
    • 2 tbsp zaatar
    • 3 tbsp extra virgin olive oil
    • 80g mixed salad leaves
    • 1 tbsp pomegranate molasses
    • 4 Levantine Table Roast Garlic Flatbreads
    • 80g pomegranate seeds
    • 1 cut into wedges, to serve

    For the tahini yogurt

    • 200ml Gree yogurt
    • 2 tbsp tahini
    • ½ lemon, juice
    • 1 small garlic clove, finely grated
    • 1/4 x 25g pack flat leaf parsley, finely chopped
    • 1/4 x 25g pack mint, finely chopped