MIDDLE EASTERN LAMB SKEWERS

Prep time 20 mins, plus 20 mins marination

Cooking time 10 mins Serves 4

INGREDIENTS

450g lean lamb mince

1 small red onion, finely diced 1 tbsp Moroccan seasoning 3 cloves garlic, crushed 8 bamboo skewers, soaked in water for 30 mins

½ cup low-fat greek-style yogurt

½ tsp ground sumac Lemon wedges, to serve BURGHUL AND BEAN SALAD ½ cup burghul

1 cup boiling water

1 cup broad beans, blanched, podded

250g snow peas, trimmed, finely sliced

1 cup mint leaves

1 small red onion, finely diced 1 lemon, zest and juice METHOD

In a large bowl, combine mince, onion, seasoning and garlic. Season and mix until well combined.

Shape into 8 even, log-shaped koftas and thread onto skewers. Press firmly onto skewers to make sure they stick. Arrange on a lined oven tray. Chill for 10 mins. Preheat a barbecue or chargrill plate on high. Cook lamb skewers for 10 mins, turning on all sides until cooked through. Set aside loosely covered with foil to rest. Meanwhile, to make salad; place burghul in a large bowl. Pour over water. Set aside for 10 mins until liquid has been absorbed. Fluff with a fork. Add broad beans, snow peas, mint, onion and lemon juice, tossing well. Season. Serve skewers on a bed of salad, drizzled with combined yogurt and sumac. Serve lemon wedges.

Tips To save time, swap broad beans for blanched frozen peas.