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Lamb and vegetable kebabs with khebzeh hamra
Preparation info
- Serves
6
- Difficulty
Medium
Appears in
By Anas Atassi
Published 2021
The grilled vegetables go hand-in-hand with kebabs. You won’t find lamb kebabs without vegetables; they taste better together.
Ingredients
For the Kebabs
500 g 1 lb 2 oz 3 </
Method
In a bowl, knead all the kebab ingredients by hand until everything is mixed evenly. To test the flavour, brown some of the mixture in a saucepan. Taste and add more spices if desired. Cover and refrigerate for at least 1 hour.
Divide the minced lamb into 6 balls of equal size. Form each ball into a flat kebab by rolling it around a skewer. Do this with moistened hands to keep the meat
Part of
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Cooking over an open wood coal fire truly delivers the most flavorful results, as the author aptly observes! We elevated our lamb mixture with a hint of Aleppo pepper for a subtle, warming heat and generously coated it in a luxurious blend of extra virgin olive oil and vibrant red palm oil. Our lamb was freshly ground from Australian, grass-fed boneless leg—a testament to quality. Rather than forming flat kabobs on the skewers, we embraced the traditional Persian method: carefully wrapping the meat around wide, flat metal skewers. This technique ensures even cooking and reduces the risk of the kebabs falling apart. The hallmark of the Persian design is the "spiralized" or ribbon-like effect—achieved by gently pressing along the length of the meat-coated skewer with your fingers, creating slight ridges or waves. Not only does this give the kebabs their distinctive appearance, but it also enhances the surface area for optimal charring and flavor absorption during grilling.
That’s quite a wood-fired setup you have there!
'Tis indeed!