BBQ lamb skewers with BBQ veggies, hummus and flat bread
Grate the rind of the lemon
Cut lamb into cubes and put them into a bowl with olive oil, lemon rind and rosemary. Mix together and leave to marinate for 30 minutes or as long as you can.
Thread onto 4 skewers.
Cook skewers for approximately 6 minutes in total, turning them every two minutes.
Drizzle with olive oil and season with salt and pepper. Put veggies on hot BBQ and grill/ cook until done.
Use store bought hummus or prepare the Mood Food famous hummus recipe in advance.
Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.
Sprinkle flour on to a clean bench and tip out your dough.
Knead for a minute or so to bring it all together. Put the dough back in the bowl and cover with a lid.
Sprinkle more flour on to the bench top and rolling pin. Divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).
Pat and flatten the dough with your hands, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.
Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until you can see the marks of the pan and the breads puff up.
Ingredients
Directions
Grate the rind of the lemon
Cut lamb into cubes and put them into a bowl with olive oil, lemon rind and rosemary. Mix together and leave to marinate for 30 minutes or as long as you can.
Thread onto 4 skewers.
Cook skewers for approximately 6 minutes in total, turning them every two minutes.
Drizzle with olive oil and season with salt and pepper. Put veggies on hot BBQ and grill/ cook until done.
Use store bought hummus or prepare the Mood Food famous hummus recipe in advance.
Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.
Sprinkle flour on to a clean bench and tip out your dough.
Knead for a minute or so to bring it all together. Put the dough back in the bowl and cover with a lid.
Sprinkle more flour on to the bench top and rolling pin. Divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).
Pat and flatten the dough with your hands, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.
Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until you can see the marks of the pan and the breads puff up.
