Za’Atar Crusted Kebabs With Hummus - cooking recipe

Ingredients

1 tbsp olive oil
1 tbsp lemon juice
2 lb diced lamb
-1 None Hummus
2 (10 oz0 cans chickpeas, rinsed, drained
1 clove garlic, quartered
2/3 cup tahini
1/2 cup lemon juice
-1 None Za'atar
1 tbsp sumac
1 tbsp toasted sesame seeds
1 tsp dried marjoram
2 tsp dried thyme
8 pieces lavash, to serve
6-8 sprigs fresh flat-leaf parsley, leaves coarsely chopped, to serve
3/4 cup yogurt, to serve

Preparation

Preheat grill and oil grates. Combine oil and lemon juice in a medium bowl. Add lamb and toss to coat. Thread onto skewers.
To make the hummus, combine chickpeas, garlic, tahini, lemon juice and 1/2 cup water in a food processor. Process until smooth. Cover and chill until required.
To make the za'atar, combine sumac, sesame seeds and dried herbs in a small bowl. Spread out over a baking tray.
Roll kebabs in za'atar until coated all over. Grill kebabs until cooked to your liking. Serve on lavash with hummus, parsley and yogurt.