Middle_Eastern
Middle Eastern - Grills and Kebabs
Pastirma Grilled Kebab
Chef's Menu Description
Chargrilled over glowing charcoal embers with an authentic smoky char, served with handcrafted accompaniments and savoury reductions.
Ingredients
- • 750g fatty minced lamb
- • 100g lamb tail fat, finely minced
- • 1 tbsp Aleppo pepper flakes
- • 1 tsp salt
- • 1 tsp sumac
- • 4 lavash flatbreads
- • 2 green peppers
- • 2 beef tomatoes
Preparation Steps
1
Phase 1
Pound and knead the lamb with the tail fat, Aleppo pepper, and salt for 10 minutes until a smooth paste forms.
2
Phase 2
Rest the mixture in the fridge for 30 minutes.
3
Phase 3
With wet hands, press the meat along wide flat skewers.
4
Phase 4
Grill over very hot coals for 4-5 minutes per side, turning, until charred and cooked through.
5
Phase 5
Char the green peppers and tomatoes on the grill beside the kebabs.
6
Phase 6
Slide the kebabs onto the lavash, dust with sumac, and serve with the charred vegetables and ayran.