Authentic
kebabs are delicious, full of nuts, spices, herbs and fruit, as anyone who's
tasted proper Middle Eastern cooking knows.
In this recipe I'm using a spice called sumac – it has a lovely flavour – but if you can't find it, try lemon zest instead. Buy really good minced lamb, or else a cut of trimmed shoulder or neck fillet and mince it up at home in a food processor.
If you buy slightly older lamb (hogget or mutton), it's important to ask your butcher to remove the sinews, and that you cook the meat for a few minutes longer.
In this recipe I'm using a spice called sumac – it has a lovely flavour – but if you can't find it, try lemon zest instead. Buy really good minced lamb, or else a cut of trimmed shoulder or neck fillet and mince it up at home in a food processor.
If you buy slightly older lamb (hogget or mutton), it's important to ask your butcher to remove the sinews, and that you cook the meat for a few minutes longer.
Ingredients
500 g
trimmed shoulder or neck fillet of quality lamb, chopped into 2.5cm chunks
2 heaped
tablespoons fresh thyme leaves
1 level
tablespoon ground chilli
1 level
tablespoon ground cumin
or finely
grated zest of 1 lemon 4 sumac
sea salt
freshly
ground black pepper
1 good
handful shelled pistachio nuts
a few
handfuls mixed salad leaves, such as romaine or cos, endive and rocket, washed,
spun dry and shredded
1 small
bunch fresh mint, leaves picked
1 red
onion, peeled and very finely sliced
1 lemon
1 bunch
fresh flat-leaf parsley, leaves picked
extra
virgin olive oil
4 large
flatbreads or tortilla wraps
4
tablespoons fat-free natural yoghurt
Method
This dish
is best cooked on a barbecue over hot coals, but if that's not possible, put
your grill on to its highest setting or heat up a griddle pan. Either way, get
your cooking source preheated.
Place the
lamb in a food processor with most of the thyme, chilli, cumin and sumac
(reserving a little of each for sprinkling over later), a little salt and
pepper and all the pistachios. Put the lid on and keep pulsing until the
mixture looks like mince.
Divide the
meat into six equal pieces and get yourself six skewers. With damp hands, push
and shape the meat around and along each skewer. Press little indents in the
meat with your fingers as you go – this will give it a better texture when
cooked.
In one
bowl, mix the salad leaves and mint. In another, combine the sliced onion with
a good pinch of salt and pepper and a squeeze of lemon juice (the acidity will
take the edge off and lightly pickle the raw onion). Scrunch this all together
with your hands, then mix in the parsley leaves. Grill the kebabs until nicely
golden on all sides. Dress your salad leaves and mint with a splash of extra
virgin olive oil, a squeeze of lemon juice and some salt and pepper. Meanwhile,
warm your flatbreads for 30 seconds on your griddle pan or under the grill,
then divide between plates and top each with some dressed salad leaves and
onion. When your kebabs are cooked, slip them off their skewers on to the
flatbreads – you can leave them whole or break them up as I've done here.
Sprinkle with the rest of the sumac, cumin, chilli and fresh thyme, and a
little salt and pepper. Now either toss the salads, grilled meat and juices
together on top of the flatbreads and drizzle with some of the yoghurt before
rolling up and serving; or let your friends toss theirs together at the table,
then dress and roll up their own, drizzled with some extra virgin olive oil.
Nutritional
Information - Amount per serving:
Calories317kcal
Carbs11.6g
Sugar2.7g
Fat20.3g
Saturates6.7g
Protein20.9g
by Jamie Oliver
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