Grilled Lamb Kebabs

Grilled Lamb Kebabs


  • Lamb shoulder 700 g
  • Fresh thyme leaves 10 g
  • Ground chili 1 teaspoon
  • Sumac 1 teaspoon
  • Pistachio nuts 30 g
  • 1 lemon
  • Fresh parsley 30 g
  • 1 small red onion
  • Green salad mix 50 g
  • 4 flatbreads
  • Olive oil
  • Salt
  • Pepper

Cooking Instructions:

  1. Take 700 g of lamb shoulder and cut it an inch dice. Place your lamb into the food processor for mincing. Then, add 10 g of fresh thyme leaves and a teaspoon of ground chili. Next, add a teaspoon of ground sumac. Season with salt and pepper. Next, add 30 g of pistachio nuts. Put the lid on and pulse the food processor for several times.
  2. Next, squeeze a handful of minced meat in and around a skewer. Do that with all the mince.
  3. Then, place the skewers on the griddle and cook until brown on all the sides. When cooked, remove the skewers.
  4. Take a bowl and place 30 g of parsley in. Then, add 30 g of thinly sliced onion. Season with salt and pepper. Add juice of a half of a lemon. Give that a good mix. Add a green salad mix. Drizzle some olive oil. Toss that up.
  5. Take flatbreads and place vegetable mixture on them. Place your kebabs on top. Season with salt, black pepper and chili. Sprinkle some cumin and sumac. Drizzle some lemon juice and olive oil.

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