Cumin & mint lamb skewers with hummus
- Helena Busiakiewicz
Save recipe
Serves 6
Easy
Prep: 40 mins
Cook: 30 mins
plus at least 1 hr chilling
A star rating of 4 out of 5.6 ratingsRate
loading...
Pair juicy spiced lamb with creamy hummus in these skewers. A scattering of herbs add freshness and pomegranate seeds bring pops of sweetness
Gluten-free
High-fibre
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
App onlyEasy yogurt flatbreads. This is a premium piece of content available to subscribed users.
A star rating of 4.3 out of 5.11 ratings
Feta and aubergine flatbreads
A star rating of 4 out of 5.2 ratings
Fluffy pittas
A star rating of 4.8 out of 5.19 ratings
Ingredients
Nutrition
Units:
MetricUS
-
150g Greek yogurt
-
2 garlic cloves
grated
-
1 tsp ground coriander
-
2 tsp ground cumin
-
2 tsp dried mint
-
1 tsp ground turmeric
-
800g lamb shoulder
cut into small chunks (see tip)
-
2 tbsp olive oil
To serve
-
500g hummus
-
1/2 red onion
finely chopped
-
50g pomegranate seeds
-
15g mint
leaves picked
-
15g dill
leaves picked
-
flatbreads
or rice (see tip)
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
- kcal650
- fat42g
- saturates12g
- carbs30g
- sugars21g
- fibre6g
- protein34g
- salt1.09g
Ad
Method
-
step 1
Combine the yogurt, garlic and spices in a large bowl, and season generously with salt. Stir through the lamb chunks until well coated, then cover and chill for at least 1 hr, or overnight.
-
step 2
Heat the grill to high. Line the base of a large baking tray with foil and put a wire rack on top. Thread the lamb onto 12 metal skewers, brush all over with the olive oil, then arrange on the wire rack. Grill for 13-18 mins until charred, golden and juicy.
-
step 3
Spoon the hummus over a large platter, then arrange the skewers on top (remove the meat from the skewers first, if you like). Scatter over the onion, pomegranate seeds and herbs (if you want to add candied jalapeños, see tip). Serve with flatbreads for scooping or cooked rice.
Recipe tip
Candied jalapeños Tip 125ml apple cider vinegar into a small saucepan, add 5 tbsp caster sugar and a pinch of salt, and bring to the boil. Add 4 sliced jalapeños and cook for 4-5 mins over a medium heat until beginning to soften. Remove to a small heatproof bowl using a slotted spoon. Continue to cook the liquid for 1-2 mins more over a high heat until thick and syrupy, then pour this over the jalapeños. Set aside to cool – the syrup will thicken slightly as it does. Scatter over the lamb in step 4.
Helena's tip We used lamb shoulder, but diced lamb leg would work, too.
Quick flatbreads
Mix 250g plain flour with 250g Greek yogurt, 1 tsp baking powder, 1 tsp salt and a drizzle of olive oil until combined, then knead into a soft dough. Divide into balls, then roll out into rough ovals or circles. Cook in a dry frying pan for a few minutes on each side until lightly golden and fluffy.
Recipe from Good Food magazine, May 2026
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4 out of 5.6 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...