Barbecued Middle Eastern Lamb in Pita with Feta Salad and Hummus
Inspired by the flavours of the Middle East, here I have created a modern combination
for those warmer days or to remind you of them.
Prep: 1 hour plus 30 minutes to 2 hours marinating
Cook: 10 minutes
750g thin lean lamb slices (from the leg)
1 tbsp dried mint or 2 tbsp finely chopped fresh mint
2 garlic cloves, finely chopped
2 tbsp finely chopped flat leaf parsley
1 tbsp finely chopped oregano
1 tsp ground cumin
1/2 tsp dried chilli flakes
1/2 tsp paprika
1 tbsp honey
juice and zest of 1/2 a lemon
2 tbsp extra virgin olive oil
moldan salt and freshly ground black pepper
400g canned chickpea
2 tbsp. of tahini
Juice of one lemon
2 cloves garlic crushed
1 tbsp. olive oil
Salt to taste
250g feta, diced
6-8 tomatoes, roughly diced
1/2 cucumber or 1 small continental cucumber, halved and finely
100g rocket of baby spinach leaves
2 tbsp sultanas
30 g pine nuts, roasted
juice of 1/4 lemon
1 tbsp extra virgin olive oil
Yoghurt and Mint Dressing
200g natural yoghurt
2 tbsp shredded mint
juice of 1/4 lemon
1 tsp honey
6 pita bread, warmed briefly in a hot oven
Marinade: Mix all the marinade ingredients together in a large
bowl. Toss the lamb slices in the marinade so that they are well coated. Leave to
marinate in the refrigerator for 30 minutes to 2 hours.
Hummus: Place the first 5 ingredients with only a pinch of salt in
a food processor or mortar and pestle and blend until you have a thick and smooth
mixture. You may need to add a little more lemon juice or water and salt to taste.
Serve or place in a sealed container and refrigerate until ready to serve. The dip
will last up to 5 days.
Yoghurt and Mint Dressing: Mix together all the ingredients so that
they are well combined. Store in the refrigerator for up to 2 hours before
Feta Salad: Toss all the salad ingredients together so that they
are well distributed when ready to cook the lamb.
To Cook Lamb: Place the lamb on the centre racks of a hot barbecue
and cook for around a minute on each side (dependent on thickness of slices), the
meat should well seared and tender not dry, alternatively cook the slices on the
stove in a hot grill pan.
To Serve: Open the pocket of the warm pita breads and spread the
homous generously inside each one. Fill the pockets with a little salad a few slices
of lamb, a little extra hummus and a generous drizzle of yoghurt dressing.