Fattoush with Lamb Skewers
By Sally James. Being raised in Australia, we are exposed to a huge variety of Middle Eastern dishes. One of my favourites is Fattoush, using Pita bread and seasoned lightly with rich red Sumac, a Moroccan herb that adds a fragrantly sour character. It’s perfect with lamb!
INGREDIENTS
- 1 ½ lb lamb filet or loin, cut into small cubes
- 1 tbsp olive oil
- 1 tsp cumin
- Salt, to taste
- Freshly ground pepper, to taste
- 1 pita bread
- 1 cup arugula, torn
- 1 cup parsley, torn
- 1 cup mint, torn
- 12 kalamata olives, chopped
- 1 Persian cucumber (or 1/2 English), chopped
- 10 grape tomatoes, halved
- 1 tsp sumac, optional
- 2 tbsp olive oil, extra virgin
- 1/2 lemon zest and juice, grated
- 2 tbsp yogurt, plain
- 2 tbsp goat or sheep feta
- 1 clove garlic
DIRECTIONS
- Place the lamb in a zip lock bag with the oil, cumin, salt and pepper to taste, and massage well to cover all the meat. Set aside.
- Grill or bake the pita bread until golden and crisp, cool and break into pieces.
- In a large bowl, toss together the remaining salad ingredients and set aside.
- Thread the lamb onto skewers and grill until cooked as desired
- Just before serving, whisk or blend the dressing ingredients together, add the bread to the salad and toss with half the dressing. Place in bowls or large cups. Top with the skewers and drizzle with the remaining dressing.