Fattoush with Lamb skewers

Being raised in Australia, we are exposed to a huge variety of Middle Eastern dishes. One of my favorites is Fattoush, using Pita bread and seasoned lightly with rich red Sumac, a Moroccan herb that adds a fragrantly sour character. It’s perfect with lamb!

By Sally James

Yield: 4-6 Servings
Cuisine: Middle Eastern
Course: Lunch

Ingredients

Skewers

1 1/2 pound lamb filet or loin, cut into small cubes
1 tablespoons olive oil
1 teaspoon cumin
salt and freshly ground pepper

Fattoush

1 pita bread
1 cup each arugula, parsley and mint, torn
12 Kalamata olives, chopped
1 Persian cucumber (or 1/2 English), chopped
10 grape tomatoes, halved
1 teaspoon sumac , optional

Dressing

2 tablespoons extra virgin olive oil
1/2 lemon, juiced and zested
2 tablespoons plain yogurt
2 tablespoons goat or sheep feta
1 clove garlic

Directions

Place the lamb in a zip lock bag with the oil, cumin, salt and pepper to taste, and massage well to cover all the meat. Set aside.
Grill or bake the pita bread until golden and crisp, cool and break into pieces.
In a large bowl, toss together the remaining salad ingredients and set aside.
Thread the lamb onto skewers and grill until cooked as desired.
Just before serving, whisk or blend the dressing ingredients together, add the bread to the salad and toss with half the dressing. Place in bowls or large cups. Top with the skewers and drizzle with the remaining dressing.