The Grimoire: Za'atar Lamb Kebabs with Alakaza'atar

The Grimoire: Za'atar Lamb Kebabs with Alakaza'atar

The yin to Shawarmacadabra's yang.

Alakaza'atar is the grimoire's salt-free, herb-forward Middle-Eastern blend, nigella, sumac, fennel and thyme with a meaty undertone. Because it carries no salt, you control the seasoning entirely, which makes it a favourite for those watching their salt.

What you'll need

• 800 g diced lamb (leg or shoulder)
• 2 tbsp olive oil
• Alakaza'atar, generously
• Salt, to your own taste
• Skewers; lemon-garlic yoghurt, to serve

The method

1. Toss the lamb with oil, a heavy coat of Alakaza'atar, and salt to your taste (remember the blend adds none).
2. Marinate overnight to let the herbs work in.
3. Thread onto skewers and grill over mostly indirect heat, turning, until charred outside and blushing within.
4. Serve as kebabs with lemon-and-garlic Greek yoghurt.

Sage's tips

• Salt-free means it's brilliant for finishing too: scatter over hummus, labneh or warm flatbread with a drizzle of oil.
• Also superb on roasted vegetables and chickpeas for a meat-free spread.

Alakaza'atar — 70g · Mild · salt-free · Leads to aromatic lamb! · Contains: Mustard. [Add to cauldron →]