Ground Lamb Kebabs With Sumac Relish
Serves: 3
Jolie Turcotte
1 January 1970
Based on User reviews:
59
Spice
48
Sweetness
37
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
In a small bowl, combine the onions and sumac and toss well
2
Set aside until ready to serve
3
In a large bowl, combine the lamb, onions, parsley, garlic, and kirmizi biber, and mix thoroughly, kneading with your hand
4
Add the egg white and salt, and knead mixture to a paste
5
Divide it into 4 equal portions, and roll each portion into a flat, sausage shape
6
Wipe kebab skewers with oil, and using a dampened hand gently squeeze meat against the skewer
7
Secure meat onto skewer by squeezing mixture up and down, spreading it evenly and making sure it is firmly attached to the skewer
8
Preheat a grill to medium high heat and brush it with oil
9
Roast the poblano chiles over the grill
10
Keep turning so the skin is evenly charred, without burning and drying out the flesh
11
Transfer charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes
12
Peel off the charred skin by hand
13
Cut away stems, seeds and veins, and halve them
14
Heat the flat bread or pita until warm but not crisp, cut into cubes and wrap in foil to keep warm
15
Grill the kebabs, brushing them with the melted butter, about 2 to 3 minutes per side
16
Grill the tomato halves at the same time
17
To serve, place the bread cubes on a serving platter or individual plates, drizzle with melted butter, remove meat from skewers and place over bread
18
Top with roasted peppers and tomatoes, drizzle with more butter, and serve immediately with the sumac relish