Middle_Eastern
Middle Eastern - Grills and Kebabs
Dolma Grilled Kebab
Chef's Menu Description
Chargrilled over glowing charcoal embers with an authentic smoky char, served with handcrafted accompaniments and savoury reductions.
Ingredients
- • 600g minced lamb (about 20% fat)
- • 100g lamb fat, finely minced
- • 1 large onion, grated and squeezed dry
- • 1/2 tsp ground black pepper
- • 1 tsp salt
- • 2 tbsp saffron water
- • 1 tbsp melted butter
- • 2 tomatoes, for grilling
Preparation Steps
1
Phase 1
Knead the lamb, fat, onion, pepper, and salt thoroughly until the paste turns sticky, at least 10 minutes.
2
Phase 2
Rest the mixture in the fridge for 1 hour.
3
Phase 3
Divide the meat and press it evenly along wide flat metal skewers with wet fingers.
4
Phase 4
Grill over hot charcoal 2 minutes without moving so the meat sets, then begin turning.
5
Phase 5
Brush with saffron butter and keep turning until browned and just cooked, about 8 minutes total.
6
Phase 6
Grill the tomatoes alongside and serve the koobideh with flatbread, sumac, and raw onion.