1. Chop the lamb into chunky cubes. 2. Combine the sliced onion, 1 clove of garlic, harissa paste, oregano, rosemary and 1 tablespoon of olive oil to create a marinade. Mix this in with the lamb and season with a pinch of salt. 3. Cover and refrigerate for at least 1 hour. 4. To make the hummus blend together the beetroot, chickpeas, tahini, 2 tablespoons of olive oil, 1/4 teaspoon salt, 1 clove of garlic and lemon juice to form a thick paste. If the mixture struggles to blend, add some more olive oil. 5. Thread the meat onto your metal skewers, alternating with large chunks of onion, pepper and whole mushrooms (cut the mushrooms if they are too big). 6. If you are using wooden skewers, soak them in water for around 15 minutes prior to using them. 7. Heat your grill pan on a medium to high heat and add your skewers. Cook for around 2 to 3 minutes each side. 8. For an oven cook, preheat your oven to 180°C, place your skewers on a baking tray layered with tin foil and cook for 35 to 40 minutes turning halfway through. 9. Serve the kebabs hot with a spoonful of hummus and some mixed green leaves. ---------------------------------------------------------------------------
Nutrition
Ingredients
