Total Time: 1 Hour
Serves 8
Red Cabbage Slaw
4 cups red cabbage, finely shredded
1 cup grape tomatoes, halved
2 small cloves garlic, finely chopped
4 green onions, white and green parts, thinly sliced
1 small seedless cucumber, peeled and diced
1 tbsp fresh mint, finely chopped
3 tbsp parsley, finely chopped
3 tbsp extra-virgin olive oil
1 tbsp lemon juice
½ tsp kosher salt
½ tsp freshly ground black pepper
Australian Lamb Kebabs
4 cloves garlic, roughly chopped
1 large onion, roughly chopped
1 ½ pounds ground Australian lamb
1 tsp kosher salt
1 teaspoon freshly ground black pepper
½ tsp turmeric
1 tsp sumac powder, plus additional to garnish
1 tsp baking powder
2 egg yolks
12 flat metal skewers
Turmeric Dipping Sauce
5 oz whole Greek yogurt
1 tbsp honey
2 tablespoons extra-virgin olive oil
1 tbsp lemon juice
1 clove garlic, finely chopped
½ teaspoon ground turmeric
1 tsp harissa powder (optional)
¼ teaspoon sea salt
½ teaspoon ground black pepper
Directions
Prepare the red cabbage slaw by combining the cabbage, tomatoes, garlic, green onions, cucumber, mint, parsley, olive oil, lemon juice, kosher salt, and black pepper in a large bowl. Mix thoroughly and transfer to the refrigerator.
For the Australian lamb kebabs, pulse the chopped garlic and onions in a food processor until finely chopped.
Combine the onion mixture in a large bowl with ground Australian lamb, kosher salt, black pepper, turmeric, sumac powder, baking powder, and egg yolks. Knead thoroughly.
With a small bowl of water at your side to keep hands moist, portion the Australian lamb mixture into 12 sausage-shaped cylinders and arrange on a platter. Chill in the refrigerator for 30 minutes.
Holding a metal skewer in one hand, skewer the lamb straight through the middle of the meat. Gently shape the lamb along both sides and arrange on a platter or small baking sheet. Transfer to the refrigerator until ready to grill.
Preheat grill over medium-high heat.
Meanwhile, prepare the turmeric dipping sauce. In a small food processor or blender, blend the Greek yogurt, honey, olive oil, lemon juice, garlic, turmeric, harissa powder, salt, and pepper.
Grill the kebabs for a few seconds on one side until the color changes slightly. Gently turn over and cook for one minute on all sides, until golden brown and the meat is cooked through. Arrange the kebabs on a platter and sprinkle with sumac to garnish.
Serve kebabs on plates with the turmeric dipping sauce and cabbage slaw on the side.