MIDDLE EASTERN LAMB SKEWERS

SERVES 4 PREP 20 MINS + SOAKING, CHILLING COOK 10 MINS

• 500g lamb mince

• 1 small red onion, finely diced

• 1 tbsp Moroccan seasoning

• 3 garlic cloves, crushed

• 8 bamboo skewers, soaked

• ½ cup low-fat Greek-style yoghurt

• ½ tsp ground sumac

• lemon wedges, to serve

BURGHUL & 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

1 In a large bowl, combine mince, onion, seasoning and garlic.

2 Shape into 8 log-shaped koftas and thread onto skewers, pressing firmly. Chill 10 mins.

3 Preheat a barbecue or chargrill plate on high. Cook lamb skewers 10 mins, turning on all sides until cooked through. Set aside.

4 BEAN SALAD Place burghul in a large bowl. Pour over water. Set aside 10 mins until liquid has been absorbed. Fluff with a fork. Add remaining ingredients, tossing well. Season.

5 Serve skewers on a bed of salad, drizzled with combined yoghurt and sumac. Serve with lemon wedges.