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Harissa Lamb Skewers

Harissa Lamb Skewers

Harissa Lamb Skewers  
with Sumac Seasoned Flat Bread

 
Recipe by: Clement Pedro

Serves: 4
Cooking: 15 minutes
Preparation: 30 minutes
 
Lamb steaks ± 800g
 
For the Harissa paste: Blend in a blender
 
1 Roasted red pepper, seeds removed
4 Cloves garlic roughly chopped
2 Red chillis
1T coriander seeds, toasted and crushed
1T cumin seeds, toasted and crushed
1 Lemon, zested and juiced
3T Extra virgin olive oil
Salt and freshlt ground black pepper to taste
 
For the sumac flavoured flat bread: knead to form a ball and set aside
 
400g Cake flour
4T Sesame seeds
Salt 2t
1T Sumac
1 – 1½ cups water
 
Coat the lamb in the marinade and allow to rest for 30 minutes before skewering and placing on a hot griddle pan to cook for 1-1 ½ minutes a side to ensure the lamb is well caramelized. Cook it for  2 minutes or longer to have it more well done.
 
Divide the dough balls into 4 equal sizes then roll out on a floured surface into a flat pancake-like shape. Place the bread into a dry pan over a high heat for 30 seconds or until lightly charred. Turn over and cook the other side in the same manner. Serve the flatbread with the lamb, a herb salad and some extra harissa on the side.

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