Lamb kebabs with chickpea and tomato salad
You only need 5 ingredients and 30 minutes to whip together this dinner. Tasty and refreshing, it’s great for those busy nights.
- 2 x 400g cans chickpeas, rinsed, drained
- 2 tbs pistachio dukkah
- 450g pkt Coles Australian Lamb Kebabs Middle Eastern
- 300g mixed tomatoes, halved
- 120g pkt baby spinach and rocket leaves
Preheat oven to 200°C. Line 2 large baking trays with baking paper. Spread chickpeas over the lined trays and spray with olive oil spray. Sprinkle with dukkah. Season. Bake for 15-20 mins or until golden.
Meanwhile, heat a chargrill on medium. Spray with olive oil spray. Cook the kebabs for 3-4 mins each side or until cooked through. Combine the tomato and spinach and rocket leaves in a bowl.
Top the tomato mixture with chickpea mixture. Season. Remove skewers from kebabs. Cut in half. Arrange kebabs over the salad to serve.