Iranian Kebabs

Name: Iranian Kebabs
Cuisine: Iran
Ingredients: Ayvar (a red pepper paste you can find in Iranian shops); A little sunflower oil; Salt and pepper; 2 finely chopped spring onions; 1 tsp chopped garlic; 2 slices white bread soaked, then squeezed so water is extracted, leaving a wet dough; Gormeh sabzi – mixed dried Iranian herbs; 1 lb minced lamb, the best quality you can buy (my halal butcher minces mine fresh from lamb chunks)

Preparation info

Difficulty
Easy

Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

About

Ingredients

1 lb minced lamb, the best quality you can buy (my halal butcher minces mine fresh from lamb chunks)
2 slices white bread soaked, then squee

Asia
Iran
Main course
Gluten-free

Method

Mix everything together well, then press into thinnish sausage shapes.
Impale on metal skewers and bake in a hot oven (400°F, 200°C, gas mark 6), turning over every ten minutes until cooked.