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Lamb and Rosemary Kebab Skewers

By Paula McIntyre MBE

Grilled Lamb and Rosemary skewers, Mussenden Za’atar salt, Rapeseed Oil and hummus. Match made in heaven with the lamb

500g lamb leg meat or Meat of your choice 
4 Rosemary stalks, most of the leaves removed
2 teaspoons Mussenden Za’atar salt
1 tablespoon of Rapeseed oil 
Skewer the meat onto the rosemary. Mix the salt and oil and rub all over the lamb. Cook in a hot grill pan or bbq to your liking
Hummus
1 tin chickpeas drained
Juice 1 lemon
1 shallot, finely chopped
2 cloves garlic, minced
2 tablespoon sesame seeds
4 tablespoons Broighter lemon oil
1 tablespoon chopped rosemary
Salt to taste
Cook the shallot and garlic in a tablespoon of the oil until soft and golden. Add sesame and cook for a minute. Reserve 2 tablespoons of the chickpeas. Blend the rest with the shallot mixture, lemon juice and 2 tablespoons of the oil. Add a dash of water and blend to a purée. Season. Fry the remaining chickpeas and rosemary in the oil for a minute. Serve on top of the hummus with the kebabs. Scatter a little more of the salt on top