Middle_Eastern
Middle Eastern - Grills and Kebabs
Shishbarak Grilled Kebab
Chef's Menu Description
Chargrilled over glowing charcoal embers with an authentic smoky char, served with handcrafted accompaniments and savoury reductions.
Ingredients
- • 700g lamb shoulder, cut into 2.5cm cubes
- • 250g thick yogurt
- • 1 onion, grated
- • 2 tbsp olive oil
- • 1 tsp ground cumin
- • 1 tsp dried oregano
- • 1 tsp salt
- • 1/2 tsp freshly ground black pepper
Preparation Steps
1
Phase 1
Whisk the yogurt with onion, oil, cumin, oregano, salt, and pepper; coat the lamb and marinate for at least 4 hours.
2
Phase 2
Lift the cubes out and wipe off excess marinade so the meat sears rather than steams.
3
Phase 3
Thread the lamb onto skewers, leaving small gaps between cubes.
4
Phase 4
Cook over hot coals, turning, for 10 to 12 minutes until charred outside and medium within.
5
Phase 5
Rest 5 minutes and serve with grilled tomatoes, peppers, and lavash.