I'd intended sending you this much loved recipe for Middle Eastern Lamb Kebabs ahead of Yom Hautzmaut - otherwise known as National Barbecue Day - but the days slipped by so fast.
Fortunately you'll have ample opportunity to do 'al ha'esh' in the long, summer months ahead, however, and I hope you enjoy this flavorful dish as much
MIDDLE EASTERN LAMB KEBABS & MINT PESTO
500 g lamb cubes
2 tablespoons zaatar
juice of 2 lemons plus skins
1/3 cup olive oil
2 cloves crushed garlic
1 medium onion, quartered
1: Combine ingredients in a large freezer bag, squeeze out the air and leave to marinate in the fridge for at least a few hours but up to 2 days.
2: Allow meat to come to room temperature then thread cubes onto soaked kebabs sticks and barbecue or grill.
2 tablespoons toasted flaked almonds
large bunch fresh mint
1 teaspoon Dijon mustard
juice of half a lemon
6 tablespoons olive oil
salt and pepper
1: Process almonds, mint, mustard and lemon juice, add olive oil and process again then season well.
COOK'S NOTES: Lamb is not easy to find but it's SO well worth looking out for just to make this dish. If you are unable to find lamb then substitute with chicken or turkey cubes and proceed as above. This fresh pesto is delicious with all lamb dishes so make good use of it!