Sumac Lamb Kebabs with Mint Yoghurt Mayonnaise

Sumac Lamb Kebabs with Mint Yoghurt Mayonnaise

Ready in 25 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, March 20, 2016.
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This is an upmarket interpretation of the favourite kebab, by using a premium cut of lamb and sumac.

Ingredients

EGGPLANT AND LAMB

  • 1 tablespoon olive oil
  • 1 eggplant, sliced lengthways, 1.5cm
  • 2 teaspoons sumac
  • 300g lamb rump steaks (at room temperature)

MINT YOGHURT MAYONNAISE

  • 1/4 cup natural yoghurt
  • 2 tablespoons mayonnaise
  • 1 1/2 tablespoons chopped mint
  • 1 teaspoon runny honey

TO SERVE

  • 2–3 Lebanese breads
  • 1/2 iceberg lettuce, finely shredded
  • 1 carrot, peeled and cut into thin matchsticks or grated
  • 1 tablespoon chopped parsley
  • 1 tomato, thinly sliced
  • 2 teaspoons sumac
  • 1 tablespoon mint leaves

Steps

  1. BBQ grill to high (if using).
  2. Heat oil in a fry-pan on medium heat, season eggplant with salt and cook for about 2 minutes each side, until golden and cooked through. Remove from pan, sprinkle with sumac and roughly chop into smaller pieces.
  3. Pat lamb dry with paper towels and season with salt and pepper. Increase heat to high, add a drizzle of olive oil and cook lamb for 2–3 minutes each side, for medium-rare (depending on thickness) or until cooked to your liking. Remove from heat, cover and rest for 3 minutes.
  4. In a bowl, mix all mint yoghurt mayonnaise ingredients together well and season with salt and pepper.
  5. In same pan lamb was cooked in, reduce heat to medium and toast Lebanese breads for 30 seconds each side, until light golden in colour. Slice lamb thinly against the grain.
  6. Fill Lebanese bread with lettuce, carrot, parsley, tomato, eggplant and some lamb. Finish with a generous dollop of mint yoghurt mayonnaise, a sprinkle of sumac and a few mint leaves.

Nutritional Information

Energy 2423 kj
579 kcal
Protein 36.5g
Carbohydrate 47.7g
Fat 24.2g