Lamb and vegetable kebabs with khebzeh hamra

Name: Lamb and vegetable kebabs with khebzeh hamra
Yield: Serves 6
Cuisine: Syrian
Ingredients: 500 g (1 lb 2 oz) of minced lamb; 6 flatbreads; 6 tablespoons of red pepper (capsicum) paste or tomato paste (concentrated purée); 1 tablespoons of ground allspice; 500 g (1 lb 2 oz) of tomatoes (halved); 12 smooth metal skewers; 3 green peppers (capsicums) (cut into large pieces); 4 red onions (quartered); ½ teaspoon of ground nutmeg; Salt; 1 tablespoons of ground black pepper; 1 bunch of flat-leaf parsley (minced); 1 tablespoons of paprika; 3 garlic cloves (minced)

Preparation info

Serves
6

Difficulty
Medium

Appears in

Sumac

By Anas Atassi

Published 2021

About

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) of minced lamb
3</

Asia
Syria
Main course

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