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Lamb and olive skewers with tzatziki hummus
45 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 600
  • Fat about 32g
  • Carbohydrates about 31g
  • Protein about 42g
This is needed
This is needed for 4 people
Tzatziki hummus
  • 0.5 cucumber, deseeded, roughly grated
  • 0.5 tsp salt
  • 1 tin chickpeas (approx. 400 g), rinsed, drained
  • 1 tsp lemon juice
  • 150 g plain greek yoghurt
  • 1 garlic clove
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 0.5 tsp salt
  • 2 tsp Oriental spice mix
  • 1 tbsp olive oil
  • 0.25 tsp salt
  • 600 g baby potatoes
Charcoal/gas/electric grill
  • 2 tbsp oregano, wenig Blätter beiseite gestellt, Rest fein geschnitten
  • 1 organic lemon, nur abgeriebene Schale
  • 2 tbsp olive oil
  • 4 lamb loins (each approx. 160 g), in cubes
  • 0.5 tsp salt
  • 4 wooden skewers
  • 100 g pitted black olives
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And that's how it's done
And that's how it's done
Tzatziki hummus
Salt the cucumber, leave to absorb in a sieve for approx. 30 mins., then press out all the liquid. Mix the cucumber, yoghurt and lemon juice, cover and chill. Puree the chickpeas and garlic with the oil and lemon juice, season. Roughly mix the tzatziki into the hummus, spread on a platter.
Heat the oil in a non-stick frying pan. Add the potatoes, fry for approx. 5 mins., reduce the heat, cover and continue to cook for approx. 20 mins., turning occasionally. Remove the lid, salt the potatoes, cook for a further 5 mins. Remove the potatoes, keep warm.
Charcoal/gas/electric grill
Combine the oil, lemon zest and oregano, thread the lamb and olives on to the skewers, brush with the marinade, season with salt. Grill the skewers covered over/on a medium heat (approx. 200 °C for approx. 12 mins., turning occasionally. Arrange the skewers and potatoes on top of the tzatziki hummus, garnish with the reserved oregano.

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