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Tamarind Lamb & Prawn Skewers

Tamarind Lamb & Prawn Skewers

Servings: 4-6
Prep. Time: 45 minutes + 2 hours marinating time & 1 1/2 hours rising time
Cook Time: 1 hour

These delicious Tamarind Lamb and Prawn Skewers are the perfect weekend treat and make a great option when entertaining friends. Recipe created by @dinewithdina.

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Ingredients:

For the Marinade:

  • 100g tamarind puree
  • 1 tomato, diced
  • 25g fresh coriander, roughly chopped
  • 1 tbsp. red wine vinegar
  • 1 tbsp. sugar
  • 1 fresh green chilli, cut in half and de-seeded
  • 1 garlic clove, crushed
  • 1 tsp. ginger paste
  • Sea salt
  • 50ml vegetable oil

For the Skewers:

  • 400g cubed lamb pieces
  • 300g shelled, raw king prawns
  • 1 small red pepper, de-seeded and cut into bite sized pieces
  • 1 small yellow pepper, de-seeded and cut into bite sized pieces
  • 1 large red onion, peeled and segmented into bite sized wedges
  • Olive oil for brushing

For the Flat Breads:

  • 400g all-purpose flour (plus extra for dusting)
  • 60g yoghurt
  • 1 tsp. easy bake yeast (7g)
  • 225ml tepid water
  • Salt
  • Vegetable oil for brushing

For the Sautéed Tomatoes:

  • 350g cherry tomatoes on the vine
  • 1 tbsp. sumac
  • Sea salt

To Serve:

  • 200g pot of Labneh (strained Greek yoghurt)

Directions:

For the Marinated Skewers:

  1. Blend all the marinade ingredients together, until smooth, using the Mini Prep Pro. Or you can chop finely by hand and combine.
  2. Place the lamb and prawns into a large bowl, along with the peppers and onion. Pour over the marinade. Mix through and allow to marinade for several hours.
  3. Remove the lamb, prawns and vegetables from the marinade and make up the skewers, threading the prawns and lamb onto separate skewers, each with a mix of peppers and onion.
  4. Place the grill pan onto the Cook In and set the temperature to high. Cook the skewers in batches, turning occasionally to ensure even cooking. The prawns will cook more quickly than the lamb.

For the Flat Breads:

  1. To make the flatbreads, add the yeast to 100ml of tepid water, mix and leave for 5 minutes.
  2. In a large bowl, mix together the flour, yoghurt and salt. Add the yeast mixture and the remaining tepid water. Mix with your hands, until it forms a smooth dough, kneading well. If the dough is a little sticky, add a little more flour.
  3. Cover and leave to rest in a warm place, until double in size, for approximately 1 ½ hours.
  4. Once the dough has risen, on a floured surface, knead the dough to deflate.
  5. Divide the dough into 6 equal pieces and knead into balls.
  6. Roll out the dough into a circle, until it is approximately 1cm.
  7. Place the grill pan onto the Cook In and lightly brush with oil. Set the temperature to high and grill each flatbread for approximately 2 to 3 minutes on each side, until lightly coloured. Once cooked, keep warm in a low oven, covered with a clean tea towel, until ready to serve.

For the Sautéed Tomatoes:

  1. Place the cooking pan onto the Cook In and set the temperature to a medium heat.
  2. Add the tomatoes and let them cook and soften, until beginning to slightly char around the edges. Add the sumac and salt. Toss briefly and serve.

To Serve:

  1. Place all the dishes in the centre of the table and share.

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