Recipe Category: Side-Dish
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Ingredients
Makes 4
KEBABS:
- 1 large onion, chopped
- 1 red bell pepper, seeded and chopped
- 2 fresh green chilies (seeded or not is up to you)
- 4 garlic cloves, peeled
- 1lb 2oz (500g) ground lamb mince-it is essential that the mixture is fatty; ask your butcher to add in some extra fat if possible A handful of fresh flat-leaf parsley leaves, very finely chopped Sea salt, to taste 1 green bell pepper, cut into chunks
- vegetable oil
- 3 tomatoes, cut into wedges
- 4 flatbreads, such as khobez or similar; pita breads are also fine to use 1 onion, sliced and seasoned with ground sumac
- plain yogurt
Method
- To make the kebabs, finely chop the onion, red bel pepper, chilies, and garlic
- Mix this with the meat, along with the parsley and a generous amount of salt, and knead the mixture for 5 minutes
- Shape the mixture into 4 logs and then flatten them so they’re each about 2in (5cm) wide, then mold them around 4 metal skewers
- Set aside in the refrigerator while the BBQ is heating, but bring to room temperature before cooking
- Light a BBQ for direct gril ing and wait until the coals have turned white
- Add the kebabs to the gril , avoiding putting them directly over the coals, and gril for about 7 minutes on each side, until nicely charred
- Toss the chunks of green bel pepper with a drizzle of vegetable oil, and thread onto skewers with the tomato wedges
- Add these to the BBQ also and cook for about 15 minutes or until charred at the edges, turning occasionally
- While the kebabs and vegetables are gril ing, use the flatbreads to dab the kebabs, mopping up any fat that is melting from them and warming the flatbreads at the same time
- When cooked through, remove the kebabs from the gril
- Holding a flatbread in the palm of your hand, place a kebab in the center
- Close the flatbread around the kebab and remove the skewer
- Open the flatbread out again to add some gril ed vegetables, onion slices, and a drizzle of yogurt
- Rewrap the flatbread
Repeat .For the remaining kebabs
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