Persian Lamb Kebab

This is one of the tastiest things I’ve made in a long time. The flavours are bold and fragrant and are absolutely delicious. Lamb is one of my favourite meats anyway, but combined with the complex baharat spice mix it just elevates it into another stratosphere. I added dried barberries to the mix as I’d visited an Iranian deli earlier in the day and threw them into the basket. They’re sharp, sweet and sour and really tasty. If you can’t find them, then try adding dried cranberries, chopped finely instead.

500g lamb mince
1/2 onion (grated)
1 garlic clove (grated)
1 tablespoon olive oil
2 teaspoons baharat spice mix
1 teaspoon ground cumin
1 tablespoon dried barberries
1 teaspoon salt
freshly ground black pepper

1 tablespoon olive oil (FOR FRYING)

With your hands, mix together all the ingredients, except the oil. Make sure you squeeze and mix all the ingredients together for a good 5 minutes to form a good pastelike consistency.

Mould the mix into sausage shapes, about 20cm long. Flatten them into 2cm wide strips then arrange on an oiled plate.

Heat the oil in a frying pan then fry the kebabs for 1-2 minutes each side. Rest for 1 minute then serve!

I served mine on a bed of raw onions mixed with sumac, oilve oil and lemon juice alongside saffron pilau and Iranian pickles.

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