Lamb kebab on a plate recipe
Last Updated on
Total: 35 min Diners: 4
In Greece they would call these lamb kebabs “kofta” and they would surely be on the table of any self-respecting meal. They are, perhaps, their most popular form of kebab made from spiced and barbecued minced lamb meat, accompanied on plates with spiced rice and roasted tomatoes, also sometimes salad. They are also popular throughout the Middle East and are not lacking in Arab or Iranian food and, above all, they are very easy to prepare. One of its main features is the seasoning, powerful and aggressive, which will automatically move us to that side of the Mediterranean.
Ingredients
. Minced lamb meat, 400 g Garlic clove, 2 u Chives, 1/4 u Thyme, 1 tsp Lemon juice, 1 tbsp Fresh grated ginger, 1 tsp Chopped fresh coriander, 2 tsp Tomato concentrate, 1 tbsp Hot paprika, 1 tsp Cumin powder, turmeric powder, ground black pepper… to taste Salt, c/s
To serve with:
Canary tomatoes, 4 u Jasmine rice, 150 g Butter, 40 g Arabian hot spice mix, 2 teaspoons
These lamb kebabs are enjoyed both on a plate and also, outside the skewer, inside pita breads making the famous souvlaki. The meat can be minced at home with any processor and the secret is that it is tight and smooth as well as juicy; another trick so that the meat is not repeated by the aggressive seasoning is to poach the onion and garlic previously, so they will be more elegant in the set although we will slightly lose its authenticity.
Step 1
In a bowl place the minced lamb meat and all the spices with which we are going to marinate it, also with the lemon juice, the tomato puree and the finely chopped coriander. Add also the grated garlic, onion and ginger, so that they integrate better, and add salt. Stir very well, kneading, so that the flavor is evened out on all sides. Cover with plastic wrap and let stand in the refrigerator for 2 hours.
Step 2
Shape the skewers by placing the meat around your stick, if it is going to be made of wood it is advisable to soak them in water half an hour beforehand so that they do not burn when you put them on the fire. The ideal is to place the meat around the skewer lengthwise.
Step 3
Cook the rice in plenty of salted water for 17 minutes, drain and season with the butter, finish with the Arabic spices on top.
Step 4
Roast the tomatoes in the oven at 210ºC, having made a cross at the base with a knife, with a little salt, oil and black pepper until they begin to brown and are tender inside.
Step 5
Barbecue or grill the kebabs, browning them evenly all over and serve with the rice and grilled tomatoes and, ideally, some warm pita bread.
