Lamb Kebabs
Directions
- 1Peel and thinly slice a red onion.
- 2In a jar, combine the sliced onion with mustard seeds, coriander seeds, peppercorns, and 100ml of water.
- 3Add 2 tbsp oil and mix well. Cover and set aside.
- 4Prepare the flatbread: dissolve 7g of dried yeast in 250g of strong bread flour and 5g salt with water.
- 5Knead into a smooth dough and allow to rest.
- 6For the lamb kebabs: mix minced lamb with ground cumin, ground coriander, smoked paprika, nutmeg, lemon zest, and chopped coriander and parsley.
- 7Shape the lamb mixture into long rolls and thread onto skewers.
- 8Grill the kebabs, brushing with oil.
- 9Make the hummus: blend drained chickpeas with tahini, lemon juice, olive oil, and salt.
- 10Serve the lamb kebabs with the pickled red onions and hummus.
Ingredients
- 1 red onion
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 5 black peppercorns
- 100 ml water
- 2 tbsp oil
- 7 g dried yeast
- 250 g strong bread flour
- 5 g salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp nutmeg
- 1 lemon zest
- 500 g minced lamb
- 1 bunch fresh coriander
- 1 bunch fresh parsley
- 1 can chickpeas
- 2 tbsp tahini
- 1 lemon juice
- 2 tbsp olive oil
Equipment
knifecutting boardglass jarsmall bowlwhisklarge bowlfood processormeasuring cupsspatulagrillrolling pinfrying pantea towel
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