Middle_Eastern
Middle Eastern - Grills and Kebabs
Lamb Kebab
Chef's Menu Description
Chargrilled over glowing charcoal embers with an authentic smoky char, served with handcrafted accompaniments and savoury reductions.
Ingredients
- • 600g lamb shoulder, cut into 2.5cm cubes
- • 1 onion, grated
- • 2 tbsp olive oil
- • 1 tsp ground cumin
- • 1 tsp sweet paprika
- • 1/2 tsp freshly ground black pepper
- • 1 tsp salt
- • 1 red onion, cut into wedges
- • small bunch flat-leaf parsley, to serve
Preparation Steps
1
Phase 1
Toss the lamb with grated onion, olive oil, cumin, paprika, black pepper, and salt; refrigerate for 2 hours.
2
Phase 2
Thread the lamb onto flat metal skewers, alternating with the onion wedges.
3
Phase 3
Light the charcoal and let it burn down to medium-hot, evenly glowing coals.
4
Phase 4
Grill the skewers for 10-12 minutes, turning regularly, until charred outside and blushing pink inside.
5
Phase 5
Slide the kebabs off the skewers and rest under foil for 5 minutes.
6
Phase 6
Scatter with parsley and serve with flatbread and sumac onions.