Jamie Oliver's lamb kebabs: Difference between revisions

Revision as of 16:54, 22 January 2022

Jamie Oliver's lamb kebabs

Jamie Oliver's lamb kebabs, about to be assembled!
Servings:	Serves 4
Calories per serving:	445
Ready in:	30 minutes
Prep. time:	20 minutes
Cook time:	10 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	21st January 2013

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

• 

  Cooked to perfection

• 

  Ready to go

Method

1. Trim all of the sinews and most of the fat from the meat and cut into 2.5 cm (1") cubes
2. Add the pistachio nuts to a food processor with a steel cutting blade and blitz to rice-sided pieces
3. Add the meat cubes to the food processor.
4. Add the chili powder, cumin, sumac (or lemon), thyme and salt and pepper.
5. Pulse the food processor until you have a pretty chunky mince. Don't puree it to a meat paste!
6. Using about 5 or 6 metal skewers, wrap a good handful of the meat mixture around each skewer.
7. Refrigerate for an hour or two if you can as it will allow the meat to settle and the flavours to mingle.
8. Cook the kebabs on a very hot grill or barbecue for about 4 to 5 minutes, turning now and again.
9. 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.
10. Warm the tortillas, don't toast them.
11. Season the salad leaves with olive oil, the remaining lemon juice and a pinch of salt.
12. 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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