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Middle-Eatern Chermoula Lamb Skewers with Tabouli, Hummus and Pita
Prep Time
1 hr 30 mins
Cook Time
10 mins
Total Time
1 hr 40 mins
 
Chermoula Lamb marinade adapted from The Engine Room, and the tabouli recipe adapted from Julie Biuso's Never Ending Summer.
Course: Main
Cuisine: Middle Eastern
Author: Claudia Brick
Ingredients
Chermoula Lamb Skewers
  • 1-1.2 kg boneless lamb leg or shoulder (aim for ~200g per person), cut into roughly 2.5cm cubes
  • 4 large cloves garlic , crushed
  • 1 cup coriander , roughly chopped
  • 1 cup flat leafed parsley leaves
  • 1 tsp smoked paprika
  • 3 tsp cumin seeds , toasted and ground
  • 2 tsp coriander seeds , toasted and ground
  • 1 tsp salt
  • 1 tsp ground ginger
  • juice and finely grated zest of 1 lemon
  • 1/2 cup extra virgin olive oil
  • 12 -16 wooden skewers , soaked in water for 30 minutes before using (you may need more/less depending on how much meat is on each skewer)
Tabouli
  • 175 g (1 cup) burghul wheat
  • 2 1/2 cups boiling water
  • 1 1/2 cups finely chopped flat-leaf parsley leaves
  • 1 cup tightly packed mint leaves , roughly chopped
  • 4 spring onions , trimmed and very finely sliced
  • 3 large vine tomatos , seeds removed and diced
  • 100 ml lemon juice
  • 100 ml extra virgin olive oil
  • salt and freshly ground black pepper
Hummus
  • 1 x 400g can of chickpeas
  • 1/4 cup tahini
  • 1/4 cup olive oil , plus extra for drizzling
  • 1 garlic clove , crushed
  • 1 lemon
  • freshly ground sea salt
  • extra warm water
  • paprika for sprinkling
  • To serve:
  • 6 x pita breads
  • 1-2 x lebanese cucumbers , sliced diagonally (see photo)
  • Chopped lettuce (I used butter lettuce in the photos but thin strips of iceberg lettuce work equally well)
  • extra parsley and coriander leaves
Instructions
Skewers
  1. Place all of the ingredients, except for the lamb and skewers, in a food processor and blitz until smooth. Pour over the lamb and and make sure it is fully coated: marinate for at least 2 hours or overnight.
Tabouli:
  1. Rinse the burghul under cold running water in a fine sieve. Transfer to a bowl, pour over the boiling water, and leave to soak for 30 minutes. Drain well.
  2. In a large serving bowl, combine the cooked burghul, parsley, mint, spring onions and tomatoes. Separately whisk together the lemon juice, olive oil 1tsp of salt and a decent amount of ground black pepper. Pour over the burghal mixture and toss well.
Hummus
  1. Pour the can of chickpeas into a micro-wave proof bowl and microwave for 1-2 minutes, depending on the strength of your microwave. Drain through a sieve (no need to save the liquid).
  2. Place the warm chickpeas in a food processor with the tahini, olive oil, garlic, and the juice of half a lemon. Process, adding warm water until smooth and the consistency that you prefer (usually about 1/4-1/3 of a cup for me).
  3. Taste and season with salt and extra lemon juice. You can also adjust the amounts of tahini, garlic and olive oil to taste. Transfer to a small serving bowl, drizzle with olive oil and sprinkle over a pinch of paprika.
To serve:
  1. Thread the lamb pieces onto the skewers (see photo). Preheat a bbq grill plate to medium-hot, and grill the skewers for about 2 minutes on each side, or until browned on the outside but still medium-rare pink inside - do not overcook!
  2. Heat the pita breads in the oven for a few minutes until warm and becoming crispy at the edges.
  3. Serve the lamb skewers with the tabouli, hummus and pita, with the lettuce, cucumber and extra parsley and coriander leaves on the side.
  4. ENJOY!