Lamb Shish Kabob Bites
1 pack Grass Fed Boneless Lamb Leg Steak
1/4 cup yogurt
1 tsp salt
1/2 tsp black pepper
1/2 tsp ground cumin
1/4 tsp paprika
1/4 tsp cayenne
1/4 tsp garlic powder
1 tbsp olive + 1 tbsp for cooking
20-24 Mini Naan or Pita bread
1 cup hummus
4-5 radishes, chopped
1/2 cup cherry tomatoes, halved
Parsley for garnish
Cut the excess fat off the lamb leg steak, then cut the lamb into 1/2 inch cubes. In a bowl mix the lamb, yogurt, salt, black pepper, ground cumin, paprika, cayenne, garlic powder and 1 tbsp olive oil and marinate for at least 2 hours, or refrigerate overnight.
To cook the lamb, heat the remaining oil in a pan and sear the lamb pieces on a medium high flame for 4 minutes on either side. Then add 1/2 cup water, cover and cook on a low flame for 15-20 minutes, or until the lamb is cooked through and tender. Add more water if necessary during this process.
To assemble the Shish Kabab Bites spread a tsp of hummus over each mini naan, then top off with 2-3 pieces of the lamb shish kabab. Sprinkle over the chopped radishes and tomatoes. Garnish with chopped parsley and serve immediately.