The Spicery (Part VI) with Gary and Jody

We are very aware that it has been over a year since our last blog. Needless to say, we have continued to cook some amazing dishes but unfortunately, we have not found the time to share with you. Apologies.

Today is a rare quiet weekend and I have a chilli already 2 hours into an 8 hour slow cook in the oven. As Liz is putting together a lamb kofta meatball recipe for the slow cooker, I thought I’d share the Urfa Kofta Kebab with Sumac and Parsley salad we cooked with our good friends way back in February.

We made our own pita breads for the meal too, for which we found a recipe on the internet (you can find all sorts on there).

400g minced lamb
2 medium red onions (1 coarsest grated, 1 thinly sliced)
1 lemon
4 green peppers
Large punnet of tomatoes (on the vine)
Big bunch flat-leaf parsley (leaves picked)
Pita breads for 4
Olive oil
Plain yoghurt
Kebab spices
Urfa chilli

Combine the lamb with the urfa chilli, kebab spices (black pepper, cumin, parsley, smoked paprika, allspice, cinnamon, mint, garlic flakes), 1 tsp salt and the grated onion. Mix thoroughly, breaking down the mince (get your hands in there and get messy). Allow to marinade for at least 30 mins.

Combine the sliced onion with 1/2 tsp salt and the juice of a lemon.

Sprinkle the green peppers and tomatoes with a little salt and olive oil. Barbecue or grill them until the tomatoes are charred and the peppers soft to the point of collapsing.

Mix the sliced onion mixture with the parsley leaves, the sumac and a hug of olive oil. (This is the salad).

Form the lamb kebabs into 4 flat sausage shapes and barbecue or grill them until they’re charred and cooked through. Rest them in a warm place for a few minutes, then serve with the pita bread, peppers, tomatoes, salad and drizzle with yoghurt.





Optional kitchen porn:
Pizza stone (for pitas)
Le Crueset griddle pan

Published in: on October 20, 2013 at 2:31 pm  Leave a Comment  
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