An easy lamb kebab from ” Simply” by Sabrina Ghayour.
Ingredients
- 500 g minced lamb 20 per cent fat
- 1 onion minced in a food processor and drained of any liquid, or very finely chopped
- 2 large garlic cloves minced
- ½ red pepper cored, deseeded and very finely chopped
- 50 g flat leaf parsley leaves and stalks finely chopped, plus extra leaves to serve
- 2 tbsp tomato puree
- 1 tbsp pul biber chilli flakes
- ½ tsp bicarbonate of soda
- Generous amount of sea salt
- To serve:
- Tortilla wraps or bread
- Sliced red onion
- Greek yogurt optional
- Greek yogurt optional
Servings:
Instructions
- Preheat the oven to the highest setting. Select an ovenproof dish or baking tray – I use a shallow cast-iron casserole dish about 22cm in diameter.
- Put all the main ingredients into a large mixing bowl and, using your hands, work them together, pummelling the meat mixture for several minutes into a smooth, even paste.
- Press the meat mixture into the ovenproof dish or tray to cover the base and bake for 18 minutes, or until golden on top.
- Serve immediately, scooping the meat on to tortilla wraps or bread, with some sliced red onion, parsley leaves and Greek yogurt, if liked.
Share this Recipe
Powered byWP Ultimate Recipe