Name: Lamb kebabs with tomato sauce & yoghurt (Giaourtlou)
Yield: Serves 4–6
Cuisine: Arab
Ingredients: 1 garlic clove, grated; 500 g (1 lb 2 oz) minced (ground) lamb; 1 tablespoon dried breadcrumbs; 1 tablespoon olive oil; 1½ teaspoons salt; ½ teaspoon ground cumin; 1 teaspoon ground cinnamon; 1 teaspoon sweet paprika; ½ teaspoon freshly ground black pepper; 1 small onion, or ½ large one, diced; ½ teaspoon dried oregano; 2 tablespoons olive oil; paprika and/or ground sumac, for sprinkling; 400 g (14 oz) tin diced tomatoes, or 3–4 fresh large tomatoes, diced; 300 g (10½ oz) plain Greek-style yoghurt, whipped; onion slices, to garnish (optional); 1 small onion, or ½ large one, grated; 2 tablespoons olive oil, for grilling; ½ teaspoon smoked, hot or sweet paprika; ½ teaspoon salt; 1 teaspoon sugar; 3–4 large flat breads; 1 handful of chopped parsley; 1½ teaspoons tomato paste (concentrated purée); chopped parsley, to garnish

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Pomegranates & Artichokes

By Saghar Setareh

Published 2023

About

All the senses are engaged when visiting the cities of the Levant and the Eastern Mediterranean, with the stunning natural scenery and historical landmarks, the sound of church bells and the call to prayer from the mosques, the shouts of street vendors, the horns of cars and the melodies of the lute-like oud. Before we get to taste the remarkably delicious food, there comes the smell — and the smell of this land for me is that of fatty meat grilling on charcoals: the smell of kebabs.