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Ground Lamb Kebabs With Sumac Relish Recipe

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Servings: 4

Ingredients

Cost per serving $1.00 view details
  • 2 x Onions very thinly sliced
  • 2 Tbsp. Sumac
  • 2 lb Grnd lamb
  • 2 x Onions finely minced
  • 1/2 c. Finely-minced parsley
  • 4 x Garlic cloves chopped
  • 1 tsp Kirmizi biber see * Note
  • 1 x Egg white Salt
  • 4 x Poblano chiles - (to 6) Flat bread or possibly pitas Melted butter
  • 4 x Tomatoes - (to 6) halved

Directions

  1. * Note: Spice made from red peppers, crushed into oiled flakes or possibly finely grnd. Different types range from mild and sweet to very warm. Substitute mix of sweet paprika and cayenne pepper.
  2. In a small bowl, combine the sliced onions and sumac and toss well. Set aside till ready to serve.
  3. In a large bowl, combine the lamb, minced onions, parsley, garlic, and kirmizi biber, and mix thoroughly, kneading with your hand. Add in the egg white and salt, and knead mix to a paste. Divide it into 4 equal portions, and roll each portion into a flat, sausage shape.
  4. Wipe kebab skewers with oil, and using a dampened hand gently squeeze meat against the skewer. Secure meat onto skewer by squeezing mix up and down, spreading it proportionately and making sure it is firmly attached to the skewer.
  5. Preheat a grill to medium-high heat and brush it with oil. Roast the poblano chiles over the grill. Keep turning so the skin is proportionately charred, without burning and drying out the flesh. Transfer charred peppers to a plastic bag, tie the top closed and let steam till cold to the touch, about 15 min. Peel off the charred skin by hand. Cut away stems, seeds and veins, and halve them.
  6. Heat the flat bread or possibly pita till hot but not crisp, cut into cubes and wrap in foil to keep hot.
  7. Grill the kebabs, brushing them with the melted butter, about 2 to 3 min per side. Grill the tomato halves at the same time.
  8. To serve, place the bread cubes on a serving platter or possibly individual plates, drizzle with melted butter, remove meat from skewers and place over bread. Top with roasted peppers and tomatoes, drizzle with more butter, and serve immediately with the sumac relish.
  9. This recipe yields 4 to 6 servings.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 470g
Recipe makes 4 servings
Calories 710  
Calories from Fat 483 68%
Total Fat 53.53g 67%
Saturated Fat 23.2g 93%
Trans Fat 0.0g  
Cholesterol 166mg 55%
Sodium 149mg 6%
Potassium 1017mg 29%
Total Carbs 15.84g 4%
Dietary Fiber 3.6g 12%
Sugars 7.83g 5%
Protein 40.21g 64%

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