Spiced Kebab Platter

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.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 2 servings
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1 tablespoon sunflower oil

250 grams (8.8 ounces) ground lamb

2 flatbreads

1 spring onion, finely chopped

2 garlic cloves, crushed

2 teaspoons ras el hanout, plus extra to serve

50 grams pine nuts, toasted

1 tablespoon honey

2 heaped tablespoons spiced hummus

2 tablespoons Greek yogurt

1/2 red onion, thinly sliced

Small handful cilantro leaves

Sea salt


Special equipment:
Frying pan with lid
  1. 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.
  2. 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.
  3. 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.