Difference between revisions of "Jamie Oliver's lamb kebabs"
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|description=I saw this kofte-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 | |description=I saw this kofte-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 | ||
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+ | |TotalCalories = 1780 | ||
+ | |PortionCalories = 445 | ||
|DatePublished=21st January 2013 | |DatePublished=21st January 2013 | ||
|Author=JuliaBalbilla | |Author=JuliaBalbilla | ||
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* 1 red [[Onion|onion]], peeled and very thinly sliced | * 1 red [[Onion|onion]], peeled and very thinly sliced | ||
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− | * Thick set [[Greek yogurt]] | + | * 150g Thick set [[Greek yogurt]] |
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* [[Flour]] [[Tortillas|tortillas]] | * [[Flour]] [[Tortillas|tortillas]] | ||
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[[Category:North African recipes|Jamie Oliver's Lamb kebabs]] | [[Category:North African recipes|Jamie Oliver's Lamb kebabs]] | ||
[[Category:Grilled, griddled or barbecued]] | [[Category:Grilled, griddled or barbecued]] | ||
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Revision as of 09:20, 10 July 2016
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.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
To serve
- 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
Method
- 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.
Chef's note
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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#jamieoliverslambkebabs #lemon #sumac #thyme #foodprocessor #salad #onion #fat #parsley #greekyogurt #cumin
https://www.cookipedia.co.uk/recipes_wiki/Jamie_Oliver%27s_lamb_kebabs