LEBANESE SHISH KEBABS

Serves 4, prep 20 mins, cook 10 mins

WHAT YOU NEED

650g lamb mince

1 small red onion, finely chopped

2 garlic cloves, crushed

¼ cup chopped fresh parsley

1 tsp ground cumin

1 tsp ground coriander

1 tsp dried mint Salt, to taste

1 free-range egg yolk

8 x 25cm wooden skewers, soaked in warm water

Hummus, tabouli and Lebanese bread, to serve

1Combine mince, onion, garlic, parsley, cumin, coriander, mint, salt and egg yolk in a large bowl. Mix well. Divide into eight equal portions (about ¹/³ cup in each). Roll each portion into a 10cm-long sausage shape around skewers. 2Heat an oiled chargrill plate over a medium to high heat. Add skewers. Cook, turning occasionally, for about 10 minutes, or until cooked through. 3Serve skewers with hummus, tabouli and bread.

Serves 4, prep 15 mins, cook 8 mins WHAT YOU NEED

500g beef stirfry strips

1 tbsp olive oil

2 sticks celery, thinly sliced

1 large Lebanese cucumber, halved lengthways, sliced

1 small red onion, halved, thinly sliced

¾ cup roughly chopped

Fresh coriander leaves

1 long red chilli, halved lengthways,

deseeded, thinly sliced

¹/ cup unsalted roasted³ peanuts, finely chopped

Lime wedges and coriander leaves, to serve

DRESSING: ¼ cup lime juice 2 tbsp brown sugar 2 tbsp fish sauce

1 tbsp tamarind puree

1 To make dressing, whisk all ingredients in a jug until combined. 2 Toss beef in oil. Heat a large, non-stick frying pan over a high heat. Add beef in two batches. Cook, stirring occasionally, for about 3 to 4 minutes, or until browned. Remove. 3 Place celery, cucumber, onion, coriander, chilli and peanuts in a large bowl. Just before serving, add beef and dressing. Toss to combine. Serve with lime wedges and coriander leaves.