Lamb Kebabs
Directions
- 1Prepare the pickled onions: thinly slice the red onion and add it to a jar.
- 2Make pickling liquid: In a pan, add mustard seeds, coriander seeds, peppercorns, and water, and bring to a boil. Add the pickling liquid to the jar with the onions.
- 3Prepare the pickled chillies: put the chillies in a jar and add some pickling liquid.
- 4Prepare the flatbread: Mix the yeast with warm water and let it stand for a while. Add flour and mix until a smooth dough forms.
- 5Knead the dough and let it rise.
- 6Prepare the lamb: mix the minced lamb with salt, cumin, coriander, nutmeg and lemon zest.
- 7Add cilantro and parsley to the food processor and pulse.
- 8Mix lamb with the cilantro and parsley mixture.
- 9Shape the lamb into long kebabs.
- 10Prepare the hummus: Drain and rinse a can of chickpeas and add them to the food processor with tahini, lemon juice, and olive oil.
- 11Blend the hummus until smooth.
- 12Grill the kebabs until cooked through, basting with olive oil halfway through.
- 13Cook the flatbreads on a hot pan.
- 14Assemble the kebabs: add pickled onions and chillies to the flatbreads with the grilled kebabs and serve.
Ingredients
- 1 red onion
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 1 tsp black peppercorns
- 100 ml water
- 100 ml white wine vinegar
- 2 red chillies
- 2 green chillies
- 1 cup oil
- 300 g bread flour
- 200 ml water
- 7 g dry yeast
- 500 g minced lamb
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp nutmeg
- 1 lemon zest
- 1 bunch cilantro
- 1 bunch parsley
- 1 can chickpeas
- 200 g tahini
- 1 lemon juice
- 2 tbsp olive oil
Equipment
knifecutting boardfood processormixing bowlwhiskmeasuring cupgrillfrying panrolling pinsmall jars with lids