Harissa Lamb & Hummus Flatbreads | Angus & Oink
All Recipes

Harissa Lamb & Hummus Flatbreads

  • Lamb
Time30 minutes + marinade Serves2-3 CuisineMiddle East
Harissa Lamb & Hummus Flatbreads

Juicy lamb shoulder meets smoky Harissa heat, all piled onto a bed of silky hummus and finished with fresh, crunchy toppings that make every bite sing. It’s vibrant, messy, hands‑on food that’s delicious served with warm flatbreads

 

*If lamb isn't your thing, you can always switch it out for chicken!

ingredients

Lamb Skewer:

  • 500g Diced Lamb shoulder
  • Drizzle of Oil
  • 1 tbsp Harrisa

Hummus:

  • 1 Jar (400g) butterbeans or chickpeas- drained & rinsed
  • 65ml Olive oil
  • 1 Garlic clove, crushed
  • Juice of 1 lemon
  • 2 heaped tbsp tahini
  • 1 tsp Harissa

Toppings:

  • Fresh cherry tomatoes, halved
  • Cucumber
  • Pickled red onions
  • Feta
  • Warm Flatbreads to serve

Buy the items

Ras El Hanout Harissa Seasoning
Ras El Hanout Harissa Seasoning
205g £8.99
View

Directions

  1. Place the lamb in a bowl and tip in the oil and seasoning - leave to marinate for an hour (or preferably overnight)
  2. Blitz together all of the ingredients for the hummus, adding a little more oil if needed to get your desired consistency, then set aside.
  3. Thread the lamb onto skewers and heat in a pan on a medium heat (or a BBQ) until browned and a little charred.
  4. Spoon the hummus onto a large plate, sprinkle over a little more olive oil and Harissa seasoning, then load it up with the lamb, tomatoes, cucumber, pickled red onions and feta. Finish with a sprinkle of fresh herbs and swoop in with the warm flatbreads.

Have you got a recipe to share?

We like nothing better than experimenting with new recipes and flavour combos so send your best kitchen experiments our way — and be in with a chance to see it here.

Share now