Middle_Eastern
Middle Eastern - Grills and Kebabs
Torshi 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 fatty minced lamb (about 20% fat)
- • 1 large onion, grated and squeezed dry
- • 1/2 tsp saffron, bloomed in 1 tbsp hot water
- • 1 tsp salt
- • 1/2 tsp freshly ground black pepper
- • 2 tbsp butter, melted, for basting
- • 2 medium tomatoes, for grilling
Preparation Steps
1
Phase 1
Knead the lamb with the onion, saffron water, salt, and pepper, beating the mixture until it turns paste-like.
2
Phase 2
Rest the mixture in the fridge for 30 minutes so it clings to the skewers.
3
Phase 3
With wet hands, press the meat firmly along wide flat skewers, smoothing the surface.
4
Phase 4
Sear over hot coals on one side without moving, then turn, baste with butter, and cook 8 to 10 minutes total, turning until evenly charred.
5
Phase 5
Grill the tomatoes alongside until blistered and softened.
6
Phase 6
Serve the kebabs with flatbread, grilled tomato, and torshi pickles.