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A simple, exotic, fragrant midweek meal. 30 minutes, start to finish. Adapted from a recipe by Effendi restaurant in Balmain, Sydney, as shown in the Food Safari "Fire" TV series. See notes for changes made to the original recipe.


Servings

4

Total time

30 minutes

Cuisines

Turkish


Ingredients

  • 1 lb / 500g lamb mince ((ground lamb) (or substitute with beef))
  • 1 small Onion (, grated or minced using a food processor - about 1/4 cup (white, brown or yellow) (Note 1))
  • 1 garlic clove (, minced)
  • ¼ cup pistachio nuts (, ground (Optional. I use my food processor) (Note 2))
  • 1½ tsp salt ((table salt, not flakes, use 2 1/2 tsp if using kosher or sea salt flakes))
  • 1 tsp black pepper
  • 1 tbsp cumin powder
  • 1 tbsp red pepper flakes
  • 1 tbsp olive oil
  • ¾ cup plain yoghurt ((I use Greek))
  • 1 tbsp lemon juice
  • ½ garlic clove (, minced)
  • salt and pepper
  • pita bread or lebanese flat bread (, warmed)
  • lettuce leaves of choice
  • sliced tomato
  • sliced red onion


Method

  1. Mix together Yoghurt Sauce ingredients and place in the refrigerator to allow the flavours to develop.
  2. Place the Kebab ingredients except the oil in a bowl and use your hands to just combine (don't over mix).
  3. Divide into 8 portions and mould onto skewers.
  4. Heat oil in a large skillet over medium high heat. Add skewers (I could fit all in, placing them in alternating directions) and cook for 8 minutes, turning to brown all sides.
  5. Meanwhile, slice tomatoes and red onion.
  6. Serve kebabs with pita bread, lettuce, tomatoes, red onion and yoghurt sauce on the side. Wedges of lemon are also a great accompaniment.

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