Turkish Meze – Lamb Kebab

After so much Indian food over the last month. I was in need of something completely different. I hadn’t cooked for a month either which is a long time! So I opted for a meze spread. That way, I got to eat lots of delicious, fresh and healthy dishes. I also got to potter around the kitchen for 3 hours preparing various dips and marinades. I made 6 meze dishes which accompanied the main protein, lamb – It’s marinated in a very simple mixture, but it really lifts the flavour of the meat, and is the perfect accompaniment to the various little flavoursome dishes that went with it. Instead of posting ALL the meze dishes together I have spread them out over individual posts.

RECIPE: (serves 3-4)
800g cubed lamb shoulder
2 red onions (grated)
2 teaspoons cumin powder
1/2 teaspoon salt
freshly ground black pepper
olive oil

for serving:
1/2 red onion (very thinly sliced)
1 pita bread
a few salad leaves
lemon wedges (optional)

DIRECTIONS:
Grate the onion into a large bowl then sprinkle the salt over and leave for 10 minutes. Scoop the onion into a clean tea towel then squeeze as much of the juice as you can into the bowl. Discard the onion (or use for another dish). Mix the cumin into the onion water and add some black pepper. Add the meat and stir well to coat. Cover with plastic and marinade in the fridge for at least 4 hours (overnight will work the best).

Thread the meat onto skewers then drizzle over a little olive oil. Heat a grill or BBQ till hot then cook the lamb for 4-5 minutes either side until lightly charred but pink in the centre.

SERVING:
Lay a slice of pita bread out on a platter then sprinkle with thin slices of red onion. Remove the lamb from the skewers and pile onto the onion. Add a little greenery and lemon wedges if you like then serve immediately.

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