Za’Atar Crusted Kebabs With Hummus

• 1 tbsp olive oil
• 1 tbsp lemon juice
• 2 lb diced lamb
• -1 None Hummus
• 2 (10 oz0 cans chickpeas, rinsed, drained
• 1 clove garlic, quartered
• 2/3 cup tahini
• 1/2 cup lemon juice
• -1 None Za'atar
• 1 tbsp sumac
• 1 tbsp toasted sesame seeds
• 1 tsp dried marjoram
• 2 tsp dried thyme
• 8 pieces lavash, to serve
• 6-8 sprigs fresh flat-leaf parsley, leaves coarsely chopped, to serve
• 3/4 cup yogurt, to serve

1. Preheat grill and oil grates. Combine oil and lemon juice in a medium bowl. Add lamb and toss to coat. Thread onto skewers.
2. To make the hummus, combine chickpeas, garlic, tahini, lemon juice and 1/2 cup water in a food processor. Process until smooth. Cover and chill until required.
3. To make the za'atar, combine sumac, sesame seeds and dried herbs in a small bowl. Spread out over a baking tray.
4. Roll kebabs in za'atar until coated all over. Grill kebabs until cooked to your liking. Serve on lavash with hummus, parsley and yogurt.

olive oil, lemon juice, lamb, chickpeas, clove garlic, tahini, lemon juice, sumac, sesame seeds, marjoram, thyme, flatleaf parsley, yogurt

Taken from recipes-plus.com/api/v2.0/recipes/37385 (may not work)