Lamb kebabs with spring onions

Lamb kebabs with spring onions

Domatesli ve biberli kuzu kebabı

By
From
Turkish Fire
Serves
6
Photographer
Alicia Taylor

There is nothing quite like the taste of kebabs cooked on the grill bars of a barbecue, but if you don’t have a barbecue, you can cook them under your oven grill, set to medium–high heat. Always allow your cooked kebabs to rest for a few minutes before serving, so they are as tender and juicy as can be.

Ingredients

Quantity Ingredient
1kg lamb backstraps or loin fillets, cut into 2 cm cubes
1 large white onion, peeled
10 bay leaves
4 vine-ripened tomatoes
12 long green chillies
30g finely chopped flat-leaf parsley
8 spring onions, chopped
Chicken pilaf, ‘(use plain pilaf alternative), to serve
Shepherd salad, 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. Season with sea salt and freshly ground black pepper and mix together well. Cover and marinate in the refrigerator for 1 hour, or overnight if you have time.
  2. Fire up your barbecue to a high heat. If using wooden skewers, soak them in cold water for 20 minutes so they don’t scorch on the barbecue.
  3. Thread a few cubes of lamb onto a skewer, then a bay leaf and more lamb, until the skewer is full. Repeat with the remaining lamb and bay leaves. Set aside.
  4. Quarter the tomatoes. Now spear a piece of tomato onto a skewer, then a whole chilli, skewered along its length. Alternate to the end of the skewer, repeating with more skewers until all the tomato and chillies are used.
  5. Cook the kebabs on the barbecue grill bars for 2 minutes, sprinkling with sea salt, then turn them over and cook on the other side to your heart’s desire. Remove from the heat and allow the kebabs to rest for a few minutes.
  6. Sprinkle with the parsley and spring onion. Serve on a bed of rice pilaf, with shepherd salad on the side.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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