Middle Eastern BBQ - Za'atar Lamb Cutlets
Middle Eastern BBQ
As the weather improves and barbeque season gets closer we turn to the Middle East for flavour inspiration to turn the heat up on your next grilling session.
Cooks and chef’s alike in the Middle East worship the grill.
Lamb, beef, chicken, quail, it’s all there, smoking away over hot coals or wood, the grill is king in Middle Eastern cuisine.
The Middle Eastern diet is one that’s heavy on vegetables and lamb, and since barbeque season is ramping up we’d thought we’d look at some classic, super-fast Middle Eastern flavours that will super-charge your next BBQ. And it comes in the form of a simple spice mix called za'atar, a heady combination of sumac, thyme, oregano, and marjoram and sesame seeds.
Commonly eaten for breakfast, za’atar packs a punch in flavour. You’ll generally find it served with olive oil and bread or baked on flatbread, resembling a pizza. Traditionally, it’s not generally used as a spice rub for flavouring meat before cooking it. So I’ve used it a little differently here on these za'atar-crusted cutlets. I’m sure all of our Middle Eastern food connoisseurs are raising an eyebrow in doubt. But trust me, give it a go - you won’t be disappointed!
Combine with the Lebanese herb staple tabouli, and you’ve hit the jackpot in terms of health and flavour.
Za’tar Lamb Cutlets
Lamb Cutlets
1 teaspoon of za’tar per cutlet
Olive oil
Coat lamb cutlets in olive oil and rub with za’atar spice mix. Place on the barbeque grill for a few minutes on each side or until cooked to your liking. Remove from the grill, cover and rest for a few minutes.
TIP: Remember to remove the cutlets from the fridge an hour or two before you want to cook them. Meat cooked at room temperature cooks more evenly than if it’s removed from the fridge just before cooking.
Tabouli
INGREDIENTS
1 bunch of continental parsley – washed and chopped – thin stems and leaves only
1 tablespoon of burghul
300 grams firm tomatoes – finely diced
3 spring onions – finely chopped
A couple of tablespoons of lemon juice
A couple of tablespoons of extra virgin olive oil
½ teaspoon Lebanese 7-spice mix
½ teaspoon dried mint
Freshly cracked pepper
Spices – you can find tabouli spice blends in many Middle Eastern deli's, also known as Lebanese 7-spice mix. If you can’t find a pre-made blend, use a small pinch of cinnamon, allspice, ground clove and ground nutmeg.
DIRECTIONS
Chop the tomatoes into small cubes and pop them in a bowl. Add the burghal, mix, and allow it to stand for about 20 minutes. The juices of the tomato will soften the burghal. Add the pepper, spices and dried mint and combine well.
Chop the parsley and spring onions finely and combine everything together in a large bowl. Add the olive oil and lemon juice and combine well. Taste for pepper and adjust if required.
Serve with a yogurt-based sauce or dip and grilled flat breads.
