Chef Tarek Ibrahim Aussie Lamb Kebabs with Lebanese Crackers & Tomato Sauce
- Prep time 2Hr
- Cook time 15Min
- Technique Grill
- Meat Lamb
- Cut Shoulder
- Serves 4
Tender Aussie lamb shoulder is marinated, grilled on skewers and served with a fresh tomato sauce, crisp Lebanese bread and Greek yogurt.
Ingredients
For Aussie Lamb
- 1¾ lb boneless Aussie lamb shoulder, cut into 1 x 2-inch strips
For Marinade
- 1 cup olive oil
- 5 tbsp lemon juice
- 1 bunch fresh basil, chopped
- Salt and pepper, to taste
For Tomato Sauce
- 3 garlic cloves
- 1 cup water
- 1 tbsp sugar
- 1 (14 oz) can crushed peeled tomatoes
- 1¾ oz onion, minced
- ¾ oz chilies, minced
- ¾ oz fresh basil, minced
To Serve
- 8 slices Lebanese bread, crisped in the oven
- 1 cup plain Greek yogurt
Method
Mix all the marinade ingredients, add the lamb and marinate for two hours. Thread the marinated lamb onto skewers and grill gently until cooked.
Place all the tomato sauce ingredients in a blender and blend to smooth. Pour into a saucepan and simmer 10 minutes until thickened slightly.
Serve lamb kebabs alongside your favorite salad or on rice, topped with the tomato sauce and crisp Lebanese bread spread with Greek yogurt.
Dietary Substitutions
For Keto:
- Replace sugar in tomato sauce with monkfruit sugar
- Substitute Greek yogurt with coconut yogurt.
- Replace bread with riced and steamed cauliflower or thicken sauce with xanthan gum.
For Paleo:
- Substitute Greek yogurt for coconut yogurt.
- Replace bread with riced and steamed cauliflower.
- Substitute sugar with coconut sugar.
For Whole30:
- Replace tinned tomatoes with fresh tomatoes.
- Omit Sugar.
- Substitute Greek yogurt with coconut yogurt.
- Replace bread with riced and steamed cauliflower.
