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  • Writer's pictureOllie Tarrant

Mangal style lamb kebabs


Inspiration for this recipe came from 2 sources. Firstly, the Med Grill in St Albans. Regular followers of the blog know that the med grill takes on a status best described as 'biblical' in my list of all-time eateries. Their kofta meshwi kebabs are heavenly, and for years I've been trying to recreate them. The second source of inspiration for this recipe helped me to achieve that, so big thanks to Ethan Cheblowski and his kebab video. Here he broke down the salt ratio and the 'kneading' technique which gives the kebabs that characteristic 'mangal-style' texture.


I've added a lovely quick tomato chutney to go with these, as well as some classic garnishes, to really elevate the meat and turn it into something you'd be proud to serve at a bbq. Have a read below for the full recipe:


Ingredients (Serves 4):

  • For the Kebabs

    • 500g Lamb Mince (15-20% fat)

    • 1/8 red onion

    • 1 garlic clove

    • 1 tsbp ground cumin

    • 1 tbsp ground coriander

    • 1 tsp Aleppo pepper flakes

    • 1 tsp sumac

    • 10g parsley, finely chopped

  • For the tomato chutney

    • 1/2 red onion

    • 1 large clove garlic

    • Small knob ginger

    • 1 tsp chilli flakes

    • 1 tsp cumin

    • 5 salad tomatoes

    • 2 tbsp red wine vinegar

    • 1 tbsp sugar

  • Toppings

    • 20g mint

    • 20g parsley

    • 100g feta cheese

    • 1 red onion

    • 2 tbsp red wine vinegar

    • 200g hummus

    • 1 lemon

    • Small handful of shelled pistachio nuts

  • 4 naan/flat breads

Method:

  1. Combine the lamb mince with the spices in a large bowl. Add 7g salt (the ratio is important) and grate in the red onion, garlic clove, spices and parsley. Mix together thoroughly with your hands, squeezing the paste through your fingers and kneading the mince as you go. Add in a small splash of water to help loosen the mixture if needed.

  2. Divide the mixture into 4 and wrap around kebab skewers (if using wooden ones, soak them for 30 mins beforehand). They should be slightly flat, rather than circular. Place on an greased, oven-proof tray and into the fridge for 30 mins to firm up.

  3. To make the chutney, dice your red onion and garlic. Peel and grate your ginger. Add all 3 ingredients and the spics to a saucepan on a medium heat with some olive oil. Sweat down until fragrant and the onions are translucent. Roughly chop the tomatoes and add into the pan, along with all juice. Add the vinegar and sugar to the pan, along with a splash of water, and reduce until thick and spreadable, stirring often. Taste and add more vinegar, seasoning and/or sugar accordingly.

  4. Roughly chop the mint and parsley and crumble the feta into chunks and set all aside. Slice the red onion into strips, then cover them with boiling water in a mug/bowl. Leave for 5 minutes then drain and add 2 tbsp red wine vinegar and salt. Stir together and set aside.

  5. Cook naan breads according to package instructions

  6. Set the grill to medium high. To cook the kebabs, put the tray under the grill for 4 mins, then flip each kebab and cook for 4 mins more, until the outside is dark brown in parts and the centre is just cooked through.

  7. Spread the hummus equally on top of a naan. Top with one of the kebabs and then top with the chutney, pickled onions, herbs and feta and pistachios. Serve with the lemon.

First recipe in a while, so happy to be back on the wagon. Let us know if you make this by messaging me on @OTCooks_Eats. Happy grilling!


OT x

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