Australian lamb kebabs with herb salad

Serves

Prep Time

Cook Time

Ingredients

500g Australian lamb shoulder, cubed

Olive oil

Salt

For the Herb Salad:

1 tbsp labneh

1 tbsp sour cream

3 tsp extra virgin olive oil

½ lemon juice

1 bunch of celery

1 handful flat-leaf parsley leaves

½ cup mint leaves

2 leeks, white & green parts, roughly chopped

Mix of herbs – Thyme, rosemary & oregano

Salt and pepper, to taste

Thread lamb onto 8 skewers with 4 to 5 pieces of lamb on each skewer. Sprinkle salt and drizzle oil over the lamb cubes.
Preheat the barbecue char-grill plate or pan to moderately-hot before adding the kebabs. Let the kebabs cook on one side until moisture appears before you turn. Cook for 2 minutes on each of the 4 sides.
Remove kebabs from the heat and cover loosely with foil, rest kebabs for 3 minutes before serving.
To make the herb salad: In a large bowl, add the remaining ingredients. Toss together with a fork and then season with salt and pepper.
Serve kebabs with the herb salad on the side.