Sticky orange and sumac lamb skewers with pickled cucumber tzatziki
Marmalade is the secret weapon you didn’t know your lamb needed.
The secret to these skewers is store-bought marmalade, which delivers an instant, citrusy glaze. For a zesty twist on classic tzatziki, swap the fresh cucumber for tangy pickles.
Ingredients
800g lamb leg steaks
¼ cup orange marmalade
2 tsp ground sumac, plus extra to serve
2 garlic cloves, crushed
2 tbsp red wine vinegar
2 tbsp extra virgin olive oil
6 whole store-bought dill pickles, chopped
2 tbsp chopped mint, plus extra to serve
1 garlic clove, crushed
1 cup Greek-style yoghurt
zest and juice ½ lemon, plus extra to serve
4 pita breads, toasted, to serve
Method
Step 1
Combine the marmalade, sumac, garlic, vinegar and 1 tablespoon of oil in a bowl. Add the lamb and season well. Toss to coat, and let marinate for 5 minutes.
Step 2
Thread the lamb onto eight skewers. Heat a large non-stick or chargrill pan over medium-high heat. Brush the skewers with the remaining oil and cook in batches, turning occasionally, for 6 minutes until caramelised and tender. Rest for 5 minutes before serving.
Step 3
For the tzatziki, combine the pickled cucumbers in a medium bowl with mint, garlic and yoghurt. Add the lemon zest and juice, season well and mix to combine.
Step 4
Serve the skewers with tzatziki, toasted pita, mint leaves, lemon wedges and a sprinkle of sumac.
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