These kebabs are great to have after a Meze and are perfect alongside a tangy red cabbage salad. Packed full of herbs and spices, they are a welcome addition to any barbecue, but can be cooked under a grill if the weather is bleak.
Ingredients
For the kebabs
500g lamb mice
1 red chilli, finely chopped
3 garlic cloves, chopped
Small bunch of coriander, chopped
1 tsp ground cumin
1 tsp ground allspice
Half tsp black pepper
Pinch of salt
For the salad
One red cabbage, shredded
Juice of one lemon
Glug of olive oil
1tbsp sumac
2 gherkins sliced (optional)
Method
1.Using your hands, combine all the ingredient in a large bowl and mix until well combined.
2. Take a palm sized amount of the mixture and roll into a sausage shape around six inches long.
3. Place in the fridge to firm up and allow the flavours to develop for sound thirty minutes.
4. To make the salad, place the cabbage in a colander, sprinkle over the salt and scrunch it into the cabbage with your hands. Leave to soften for thirty minutes.
5. Rinse the cabbage under a cold tap to wash the salt off, and let the water drain out. Transfer the salad to a bowl, stir in the olive oil and lemon juice and sprinkle the sumac over the top. Add the gherkins if using.
6. To cook the kebabs, place under a hot grill for fifteen minutes, turning the kebabs occasionally until evenly browned. Eat immediately.
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