Lamb kebabs

Lamb kebabs

Kuşbaşı kebabı

By
From
Turkish Fire
Serves
6
Photographer
Alicia Taylor

When I was growing up, meat was our favourite, even though we couldn’t afford to buy too much of it. Turkey has four seasons, so of course we ate lamb in spring when they were born, sheep in summer, and mutton in winter.

I remember once we were at my grandmother’s house and she made a sheep and eggplant stew. I was only a little girl, and I picked up a piece of sheep from the stew and it tasted so good. But I got busted! I can still feel my grandmother chasing me out of the kitchen.

Ingredients

Quantity Ingredient
1kg lamb, diced into 2 cm chunks
1 large white onion, peeled
1/2 teaspoon ground allspice
1 tablespoon plain flour
250ml beef stock
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Burghul pilaf, to serve

Method

  1. Put the lamb in a bowl. Grate the onion, wrap it up in a piece of muslin and squeeze the onion juices over the lamb. Add the allspice, season with sea salt and freshly ground black pepper and mix everything together with your bare hands. Cover and marinate in the refrigerator for 2–3 hours, or overnight if you have time.
  2. Fire up your barbecue and bring it to a medium–high heat. If using wooden skewers, soak them in cold water for 20 minutes so they don’t scorch on the barbecue.
  3. Spear each piece of lamb onto your skewers, reserving the juices from the bowl. Cook the kebabs on the barbecue grill bars for 2 minutes, then turn them over and cook on the other side. Remove from the heat and allow the kebabs to rest for a few minutes.
  4. While the kebabs are resting, put the flour, reserved juices and stock into a small saucepan and whisk briskly, then add the cumin and cinnamon. Put the pan over a high heat and bring to the boil.
  5. Arrange the kebabs on a serving platter, pour the hot juices over and serve immediately, with burghul pilaf.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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