HARISSA & FIELD BLENDS LAMB SKEWERS

It’s spring, and that means it’s lamb season. Grill up some diced lamb shoulder over wood or coals, put onto a flatbread and you’ve got yourself a delicious dinner. We made a reel of the recipe which you can check out here.

Ingredients

• 400g Lamb Shoulder, diced

• 400ml natural full fat yoghurt

• 2 tbsp harissa paste

• Field Blends Lemon Sumac & Green Herb

• Flatbread

• ½ a cucumber, grated

• Pomegranate seeds

• Pickled red onions

• Roughly chopped mint and coriander to garlic

• Good quality olive oil

Method

Marinate the diced lamb shoulder with half of the yoghurt (200ml), 2 heaped tbsps of harissa paste, and 3 tsp of Field Blends Lemon, Sumac & Green Herb. Leave for at least 4 hours, but ideally overnight.

Whilst marinating, grate half a cucumber and mix with the remainder of the yoghurt. Season generously with Field Blends Salt, Pepper & Garlic to taste.

In the morning, put the marinated meat onto metal skewers

We cooked ours in the Gozney, over wood using this awesome Emba cast-iron grill plate. It would work just as well under the grill, on a barbecue or in the oven.

Heat up a shop-bought flat bread, or make your own.

Cover the flatbread with a few spoons of yoghurt, lay on the meat, garnish with chopped mint and coriander, pomegranate seeds, Field Blends Lemon, Sumac & Green herb and enjoy!