Recipe courtesy of Donal Skehan
Recipe courtesy of Donal Skehan
Watch how to make this recipe.
Spiced Kebab Platter
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 263
- Total Fat
- 14 g
- Saturated Fat
- 3 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 10 g
- Cholesterol
- 16 mg
- Sodium
- 361 mg
The honey here adds the most delicious flavor and helps to slightly caramelize the meat, giving it a sweetness which works really well with the ras el hanout and pine nuts. A Moroccan spiced hummus works great here but a simple plain hummus will work too.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 263
- Total Fat
- 14 g
- Saturated Fat
- 3 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 10 g
- Cholesterol
- 16 mg
- Sodium
- 361 mg
Ingredients
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Directions
Special equipment:
Frying pan with lid- Have a frying pan heated over a high heat, add the oil followed directly by the lamb and fry for a minute until a little golden, breaking it up with a wooden spoon. Place a grill pan over a high heat and Warm the flatbreads on each side while the lamb is cooking.
- Add the chopped spring onion to the lamb along with a little seasoning and gently fry for another minute. Add the garlic, ras el hanout and all but a scattering of the pine nuts and cook for a minute more. Then add a splash of water along with the honey and toss to coat.
- Spread each flatbread with a generous dollop of hummus. Scatter over the cooked lamb and then top with the yogurt, red onions, cilantro and remaining pine nuts. Finish with a sprinkle of ras el hanout and serve.
