Lamb Kebabs

60 mins
Serves 4
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Directions

  1. 1Peel and thinly slice a red onion.
  2. 2Peel and thinly slice a red onion.
  3. 3Peel and thinly slice a red onion.
  4. 4In a jar, combine the sliced onion with mustard seeds, coriander seeds, peppercorns, and 100ml of water.
  5. 5In a jar, combine the sliced onion with mustard seeds, coriander seeds, peppercorns, and 100ml of water.
  6. 6In a jar, combine the sliced onion with mustard seeds, coriander seeds, peppercorns, and 100ml of water.
  7. 7Add 2 tbsp oil and mix well. Cover and set aside.
  8. 8Add 2 tbsp oil and mix well. Cover and set aside.
  9. 9Add 2 tbsp oil and mix well. Cover and set aside.
  10. 10Prepare the flatbread: dissolve 7g of dried yeast in 250g of strong bread flour and 5g salt with water.
  11. 11Prepare the flatbread: dissolve 7g of dried yeast in 250g of strong bread flour and 5g salt with water.
  12. 12Prepare the flatbread: dissolve 7g of dried yeast in 250g of strong bread flour and 5g salt with water.
  13. 13Knead into a smooth dough and allow to rest.
  14. 14Knead into a smooth dough and allow to rest.
  15. 15Knead into a smooth dough and allow to rest.
  16. 16For the lamb kebabs: mix minced lamb with ground cumin, ground coriander, smoked paprika, nutmeg, lemon zest, and chopped coriander and parsley.
  17. 17For the lamb kebabs: mix minced lamb with ground cumin, ground coriander, smoked paprika, nutmeg, lemon zest, and chopped coriander and parsley.
  18. 18For the lamb kebabs: mix minced lamb with ground cumin, ground coriander, smoked paprika, nutmeg, lemon zest, and chopped coriander and parsley.
  19. 19Shape the lamb mixture into long rolls and thread onto skewers.
  20. 20Shape the lamb mixture into long rolls and thread onto skewers.
  21. 21Shape the lamb mixture into long rolls and thread onto skewers.
  22. 22Grill the kebabs, brushing with oil.
  23. 23Grill the kebabs, brushing with oil.
  24. 24Grill the kebabs, brushing with oil.
  25. 25Make the hummus: blend drained chickpeas with tahini, lemon juice, olive oil, and salt.
  26. 26Make the hummus: blend drained chickpeas with tahini, lemon juice, olive oil, and salt.
  27. 27Make the hummus: blend drained chickpeas with tahini, lemon juice, olive oil, and salt.
  28. 28Serve the lamb kebabs with the pickled red onions and hummus.
  29. 29Serve the lamb kebabs with the pickled red onions and hummus.
  30. 30Serve the lamb kebabs with the pickled red onions and hummus.

Ingredients

  • 1 red onion
  • 1 red onion
  • 1 red onion
  • 1 tsp mustard seeds
  • 1 tsp mustard seeds
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds
  • 1 tsp coriander seeds
  • 1 tsp coriander seeds
  • 5 black peppercorns
  • 5 black peppercorns
  • 5 black peppercorns
  • 100 ml water
  • 100 ml water
  • 100 ml water
  • 2 tbsp oil
  • 2 tbsp oil
  • 2 tbsp oil
  • 7 g dried yeast
  • 7 g dried yeast
  • 7 g dried yeast
  • 250 g strong bread flour
  • 250 g strong bread flour
  • 250 g strong bread flour
  • 5 g salt
  • 5 g salt
  • 5 g salt
  • 1 tsp ground cumin
  • 1 tsp ground cumin
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground coriander
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp nutmeg
  • 1 tsp nutmeg
  • 1 tsp nutmeg
  • 1 lemon zest
  • 1 lemon zest
  • 1 lemon zest
  • 500 g minced lamb
  • 500 g minced lamb
  • 500 g minced lamb
  • 1 bunch fresh coriander
  • 1 bunch fresh coriander
  • 1 bunch fresh coriander
  • 1 bunch fresh parsley
  • 1 bunch fresh parsley
  • 1 bunch fresh parsley
  • 1 can chickpeas
  • 1 can chickpeas
  • 1 can chickpeas
  • 2 tbsp tahini
  • 2 tbsp tahini
  • 2 tbsp tahini
  • 1 lemon juice
  • 1 lemon juice
  • 1 lemon juice
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil

Equipment

knifecutting boardglass jarsmall bowlwhisklarge bowlfood processormeasuring cupsspatulagrillrolling pinfrying pantea towel