for 4 person

Tzatziki hummus

½	cucumber, deseeded, roughly grated
½ tsp	salt
150 g	plain greek yoghurt
1 tsp	lemon juice
1 tin	chickpeas (approx. 400 g), rinsed, drained
1	garlic clove
3 tbsp	olive oil
2 tbsp	lemon juice
2 tsp	Oriental spice mix
½ tsp	salt

Potatoes

1 tbsp	olive oil
600 g	baby potatoes
¼ tsp	salt

Charcoal/gas/electric grill

2 tbsp	olive oil
1	organic lemon
2 tbsp	oregano
4	lamb loins (each approx. 160 g), in cubes
100 g	pitted black olives
½ tsp	salt
4	wooden skewers

How it's done

Tzatziki hummus

Salt the cucumber, leave to absorb in a sieve for approx. 30 mins., then press out all the liquid. Mix the cucumber, yoghurt and lemon juice, cover and chill. Puree the chickpeas and garlic with the oil and lemon juice, season. Roughly mix the tzatziki into the hummus, spread on a platter.

Potatoes

Heat the oil in a non-stick frying pan. Add the potatoes, fry for approx. 5 mins., reduce the heat, cover and continue to cook for approx. 20 mins., turning occasionally. Remove the lid, salt the potatoes, cook for a further 5 mins. Remove the potatoes, keep warm.

Charcoal/gas/electric grill

Combine the oil, lemon zest and oregano, thread the lamb and olives on to the skewers, brush with the marinade, season with salt. Grill the skewers covered over/on a medium heat (approx. 200 °C for approx. 12 mins., turning occasionally. Arrange the skewers and potatoes on top of the tzatziki hummus, garnish with the reserved oregano.

Show complete recipe