Lamb skewers with spiced chickpeas and fresh vegetable salad
The spiced chickpeas and fresh vegetable salad is from Yotam Ottolenghi, one of my favourite chefs. According to him, his inspiration for this recipe comes from a tapas bar in London, called Morito. The bar’s food is inspired by southern Spain, north Africa and the Middle East.
The combination of the lamb skewers and the fresh salad with the warm chickpeas is surprisingly enticing. If you like it more creamy, you can drizzle some Greek yoghurt on top.
FOR THE SALAD
chickpeas, rinsed and drain
2 small cucumbers, cut into 1.5cm dice
2 large tomatoes, cut into 1.5cm dice
240 grams radishes, cut into 1,5cm dice
1 red pepper, seeded and cut into 1.5cm dice
1 red onion, finely chopped
coriander, leaves and stems chopped
90 milliliter olive oil
zest of 1 lemon
1 ½ tablespoons sherry vinegar
1 clove garlic, crushed
1 teaspoon caster sugar
1 teaspoon ground cardamom
1 ½ teaspoon ground allspice
1 teaspoon ground cumin
½ cup yoghurt
Salt, to taste
Black pepper, to taste
Prepare all your ingredients.
Mix the cucumber, tomato, radish, pepper, onion, coriander and parsley together in a salad bowl.
In a sealable container, mix together 75ml of the olive oil, lemon juice and zest, vinegar, garlic and sugar. Mix well to form a dressing, taste and season to taste. Pour the dressing over the salad and toss well.
Heat a skillet or BBQ over medium heat and cook the skewers for 15 minutes, turning occasionally, or to your preference.
Meanwhile, mix together the cardamom, allspice, cumin and ¼ teaspoon salt and spread on a plate.
Toss the chickpeas in the spice mixture in a few batches to coat well. Heat the remaining olive oil in a small frying pan over medium heat and lightly fry the chickpeas for 2-3 minutes, gently shaking the pan to ensure that they don’t stick. Keep warm.
Divide the salad between four plates, arranging it in a large circle, and spoon the wam spiced chickpeas on top; serve with skewers and a drizzle of yoghurt.