This one gets you salivating with each mouthful and it’s wonderful picking and choosing which flavours to combine! Wetting your hands with some water and oil makes the kebab making process neater and keeps them moist whilst grilling. Whack up the oven at the end if necessary to get some blackness on those veggies and garnish with as many extras as you can, like cucumber, houmous, gherkins, chorizo, lemon, etc…
Cooking Time: 60 minutes
Ingredients:
Lamb Kebabs
1/3 Onion
2 Garlic Cloves
Handful of Parsley
15 Pistachio Nuts
1/2 tsp Chilli Flakes
Much Black Pepper
Some Salt
150g Lamb Mince
Mini bowl of water with oil
Cherry & Tomato Sauce
1/3 Onion
Splash of Olive Oil
150g Chopped Tomatoes
150g Cherries
Some Cherry Juice
Some Salt
Some Black Pepper
Pinch of Sugar
Roast Vegetables
1 Pepper (2 colours)
1/3 Onion
8 Cherry Tomatoes
1 Red Chilli
Splash of Olive Oil
Some Salt
Much Black Pepper
Extras
1 Khobez (Arabic Flatbread)
Some Parsley
Recipe:
Lamb Kebabs
1. Finely dice the onion, garlic and parsley and add to a mixing bowl.
2. Roughly grind the pistachios and add to the bowl.
3. Season with chilli flakes, pepper and salt then add the lamb mince.
4. Add some water and a small glug of oil to a small bowl.
5. Wet your hands in the water and oil and knead the mixture until even throughout.
6. To form each kebab, wet your hands then roll some of the mixture into a smooth ball. Squeeze into a sausage shape and line up in a shallow oven tray.
7. Grill for 5 minutes before flipping over for another 5 minutes of cooking until browned.
Cherry & Tomato Sauce
1. Dice the onion and saute in oil for 5 to 10 minutes until soft.
2. Stir in the chopped tomatoes, cherries, some cherry juice, salt, pepper and a generous pinch of sugar.
3. Simmer for 20 to 25 minutes until thickened, adjusting seasoning to taste.
Roast Vegetables
1. Preheat the oven to 200°C.
2. Chop the pepper into long slices, the onion into chunks and halve the tomatoes.
3. Toss the vegetables in a shallow casserole dish with the chilli, olive oil, salt and pepper.
4. Roast in the oven for 20 minutes before tossing and continuing for a further 10 minutes.
Extras
1. Throw a flatbread in the oven for 1 minute per side.
2. Serve all the above on the flatbread with finely chopped parsley sprinkled on top.
Umami Says 