1 tbsp. of each: smoked paprika - cumin seeds - white sugar - onion powder - dried mint
2 Lebanese cucumbers, thinly sliced
1.5 cup canned lentils, drained and rinsed
1 French shallot, chopped
1.5 tbsp. plain yogurt
5-6 sprigs of dill, chopped
2 cases. olive oil
1/2 lemon
2 small red peppers
2 cloves garlic
1/2 tsp chili flakes
1/2 lemon, juice
3-4 sprigs of parsley
1/3 cup olive oil
1-2 tbsp. cider vinegar
Salt and pepper
Preparation
Mix the lamb cubes with the tomato paste, spices and a drizzle of olive oil. Salt and pepper. Leave to marinate for 15-20 minutes.
Meanwhile, mix the cucumbers with the lentils, shallot, yogurt, dill, oil, salt and pepper. Add a little lemon juice to taste. To book.
Put the peppers in a food processor along with the garlic, chili flakes, lemon juice, parsley and oil. Pulse until a homogeneous sauce is obtained. Add the cider vinegar then salt and pepper to taste.
Thread the lamb cubes onto the skewers. Heat a drizzle of oil in a ridged pan on medium. Cook the skewers 3-5 minutes on each side or until the desired doneness.
Serve the skewers with the lentil salad and the pepper sauce.
