Jamie Oliver's lamb kebabs
I saw this köfte-style kebab recipe on the excellent 'Jamie at Home' series and as I already had the sumac, I thought that I would recreate this dish on Cookipedia.
You will need a food processor.
- 500 g (1 lb 2 oz) neck of lamb, trimmed of excess fat and sinews
- A handful of freshly chopped thyme leaves
- 1 teaspoon chili powder
- ½ teaspoon freshly ground cumin seeds
- 2 teaspoons of sumac (use rind and juice from ½ a lemon or lime if you don't have sumac)
- A good pinch of sea salt and freshly ground black pepper.
- 1 big handful of shelled pistachio nuts
- A large handful of freshly chopped parsley
- 1 red onion, peeled and very thinly sliced
- Juice from 1 lemon
- 150g Thick set Greek yogurt
- Salad leaves
- Flour tortillas
TO garnish each kebab
- A pinch of chili powder
- A pinch of sea salt
- A pinch of cumin powder
- A pinch of thyme leaves
- A pinch of sumac
- A splash of olive oil
- Trim all of the sinews and most of the fat from the meat and cut into 2.5 cm (1") cubes
- Add the pistachio nuts to a food processor with a steel cutting blade and blitz to rice-sided pieces
- Add the meat cubes to the food processor.
- Add the chili powder, cumin, sumac (or lemon), thyme and salt and pepper.
- Pulse the food processor until you have a pretty chunky mince. Don't puree it to a meat paste!
- Using about 5 or 6 metal skewers, wrap a good handful of the meat mixture around each skewer.
- Refrigerate for an hour or two if you can as it will allow the meat to settle and the flavours to mingle.
- Cook the kebabs on a very hot grill or barbecue for about 4 to 5 minutes, turning now and again.
- Add the chopped parsley and thinly sliced onion to a bowl and squeeze the juice from ½ a lemon over the onions. Add a good pinch of salt and toss the mixture well.
- Warm the tortillas, don't toast them.
- Season the salad leaves with olive oil, the remaining lemon juice and a pinch of salt.
- Lay a selection of salad leaves on the tortilla, add a dollop of Greek yogurt and a handful of mint and onion.
Add a pinch of chili powder, sea salt, cumin powder, thyme leaves and a dash of olive oil to each kebab as you make them, roll up and serve. I prefer to make them up as I am eating them, but it's your call.
Although Jamie put the pistachios in with the meat, they stayed mainly in one piece (and kept falling off the kebabs), so I would be inclined, next time, to blitz them to small rice-sized pieces, before adding the meat.
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