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Za’atar lamb skewers with whipped feta
Serves 4 Starters and mains
Ingredients
- 700g lamb backstrap (loin), cut into chunks
- 2 tablespoons chopped oregano leaves
- 2 teaspoons finely grated lemon rind
- 4 cloves garlic, crushed
- 2 tablespoons extra virgin olive oil
- 1 tablespoon za’atar (see za’atar recipe, right), plus extra sea salt and cracked black pepper
- 200g soft feta
- 1⁄2 cup (125g) plain thick yoghurt
- warm flatbread, lettuce and cucumber, to serve
Za’atar MAKES 1⁄2 CUP (30g)
- 1 tablespoon dried thyme leaves+
- 2 tablespoons sesame seeds, lightly toasted
- 2 tablespoons sesame seeds, lightly toasted
- 1⁄2 teaspoon sea salt flakes
Method
Za’atar lamb skewers with whipped feta
Step 1 Combine lamb, oregano, lemon rind, garlic, oil, za’atar, salt and pepper in a bowl. Allow to marinate for 15 minutes.
Step 2 Heat a non-stick frying pan over high heat.
Step 3 Thread lamb onto 8 metal skewers and cook for 6–8 minutes, turning occasionally, until cooked.
Step 4 Whisk feta and yoghurt together. Top flatbreads with lettuce, cucumber, lamb skewers, the whipped feta and extra za’atar.
Za’atar
Step 1 Place the thyme, sesame seeds, sumac and salt in a bowl and mix to combine.
COOK’S NOTES
This recipe is, essentially, just a simple mix of herbs and spices, so it is important to source quality ingredients. Specialty stores and online specialty spice merchants are my preferred go-tos.
Store za’atar in an airtight container in the refrigerator for up to 2–3 months.
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