Barbecued Middle Eastern Lamb in Pita with Feta Salad and Hummus

Inspired by the flavours of the Middle East, here I have created a modern combination for those warmer days or to remind you of them.

Wine Recommendation: A Languedoc wine should really compliment this Middle Eastern dish, why not try a Cotes du Roussillon. See The Mixed Case for details.

Portions: 6 Portions

Preparation: 1 hour plus 30 minutes to 2 hours marinating

Cooking: 10 minutes

Ingredients

Ingredients

  • 750g thin lean lamb slices (from the leg)

Marinade

  • 1 tbsp dried mint or 2 tbsp finely chopped fresh mint
  • 2 garlic cloves, finely chopped
  • 2 tbsp finely chopped flat leaf parsley
  • 1 tbsp finely chopped oregano
  • 1 tsp ground cumin
  • 1/2 tsp dried chilli flakes
  • 1/2 tsp paprika
  • 1 tbsp honey
  • juice and zest of 1/2 a lemon
  • 2 tbsp extra virgin olive oil
  • moldan salt and freshly ground black pepper

Hummus

  • 400g canned chickpea
  • 2 tbsp. of tahini
  • Juice of one lemon
  • 2 cloves garlic crushed
  • 1 tbsp. olive oil
  • Salt to taste

Feta Salad

  • 250g feta, diced
  • 6-8 tomatoes, roughly diced
  • 1/2 cucumber or 1 small continental cucumber, halved and finely sliced
  • 100g rocket of baby spinach leaves
  • 2 tbsp sultanas
  • 30 g pine nuts, roasted
  • juice of 1/4 lemon
  • 1 tbsp extra virgin olive oil

Yoghurt and Mint Dressing

  • 200g natural yoghurt
  • 2 tbsp shredded mint
  • juice of 1/4 lemon
  • 1 tsp honey
  • pinch paprika

To Serve

  • 6 pita bread, warmed briefly in a hot oven

Method

  1. Marinade: Mix all the marinade ingredients together in a large bowl. Toss the lamb slices in the marinade so that they are well coated. Leave to marinate in the refrigerator for 30 minutes to 2 hours.
  2. Hummus: Place the first 5 ingredients with only a pinch of salt in a food processor or mortar and pestle and blend until you have a thick and smooth mixture. You may need to add a little more lemon juice or water and salt to taste. Serve or place in a sealed container and refrigerate until ready to serve. The dip will last up to 5 days.
  3. Yoghurt and Mint Dressing: Mix together all the ingredients so that they are well combined. Store in the refrigerator for up to 2 hours before serving.
  4. Feta Salad: Toss all the salad ingredients together so that they are well distributed when ready to cook the lamb.
  5. To Cook Lamb: Place the lamb on the centre racks of a hot barbecue and cook for around a minute on each side (dependent on thickness of slices), the meat should well seared and tender not dry, alternatively cook the slices on the stove in a hot grill pan.
  6. To Serve: Open the pocket of the warm pita breads and spread the homous generously inside each one. Fill the pockets with a little salad a few slices of lamb, a little extra hummus and a generous drizzle of yoghurt dressing. Serve