Luleh kabab

Luleh kabab

Minced lamb on skewers

By
From
The Complete Middle Eastern Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g lean boneless lamb
1 large onion
4-6 small tomatoes
salt and freshly ground black pepper, to season
1/2 teaspoon ground cinnamon, (optional)
melted ghee or butter, for basting

For serving

Quantity Ingredient
1 quantity Chelou
4-6 egg yolks, in their half-shells
4-6 knobs butter
sumac, for sprinkling
salt and freshly ground black pepper, for sprinkling

Method

  1. Pass the lamb through a meat grinder twice, using a fine screen, then grind the onion. Alternatively, process in a food processor, using a steel blade.
  2. Mix in the salt, pepper and cinnamon, if using. Beat well to a paste, using a wooden spoon.
  3. Divide the mixture into 12 equal portions. Shape the portions around long, moistened sword-like skewers, making thin sausage shapes about 12 cm long. Moisten your hands frequently to mould the mixture more easily.
  4. Cook over a glowing charcoal fire, placing the skewers across supports so that the meat does not touch the grill — remove the grill if possible. Turn the skewers frequently to brown the meat evenly. Cook for about 5–7 minutes, basting occasionally with melted ghee or butter.
  5. Meanwhile, cut a cross into the rounded end of each tomato. Thread the tomatoes onto a skewer and brush with melted ghee. Grill next to the kababs for about 4 minutes, until the skin blisters.
  6. Slide the kababs off the skewers. Serve immediately on individual plates of hot chelou, with a tomato as garnish for each serve. Each diner places an egg yolk in the centre of their hot chelou and stirs it into the rice. Butter, sumac, salt and pepper are then stirred into the rice before eating.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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