GinGin : 4 New Regent Street Christchurch Luke Dawkins is a man who sucks the juice out of life and lives every inch of his aesthetic, quirky personality and infectious nature. We met about 2 years ago when I walked into GinGin Victoria Street; him on one side of the bar and me the other;…
Lamb & Dukkah Kebabs
This is my take on the Greek & Turkish souvlaki. I love this combination of flavours.
Prep Time: 20 mins
Cook time: 25 mins
400g good-quality lamb, trimmed, cut into 2.5 cm cubes
60 ml olive oil
4 tbsp dukkah (see separate recipe)
1 red onion, sliced into wedges
8 long sprigs rosemary, leaves stripped
Pop your lamb into a bowl, pour over the olive oil then sprinkle in 2 tbsp of dukkah. Mix well, cover and allow to marinate for at least an hour.
Preheat your barbecue or grill to 180C.
Thread your lamb and onion onto stripped rosemary skewers. Wipe up any leftover marinade with your kebabs, place them directly on the hot barbecue or grill, and cook for about 5 minutes, turning every now and again to get a nice even charred kebab that is juicy and moist on the inside. Remove from the grill or barbecue and rest for about 5 minutes.
Sprinkle with remaining 2 tbsp dukkah before serving.
Serve in a warm pita bread with yoghurt mint sauce (see separate recipe) and a little green salad.
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The Permit Room 779 Colombo Street Lunch Menu : $5 – 20 Dinner Menu : $10 – $36 “Welcome to the days of East – Indian prohibition. As a visitor, inside these four walls, the laws against extravagance don’t apply. The Permit Room has attained a license from the authorities in your name. Tonight you…