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"Lamb Kebob" recipe like the one on Jamie at Home ?

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I was fascinated by the Lamb Kebob Jamie Oliver did on Jamie at Home a couple weeks back.

- grinding up the lamb meat and adding pistachios and other things
- the way he formed the ground meat on the skewers
- the sauce

Just tried to look for the recipe and on foodtv.com and couldn't find it. It seems to have already aged off, or it was never posted.

Does anyone who also saw that episode know of "close-enough" recipes like that one?

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    1. I actually printed the recipe out that day, so here's my paraphrase of it. As usual, many of his amounts are more "to taste."

      Jamie Oliver's Grilled Lamb Kofta Kebabs with Pistachios and Spicy Salad Wrap

      Pulse in a food processor:
      1 lb trimmed shoulder or neck fillet of lamb, chopped into 1" chunks
      2 heaping tbsp fresh thyme
      1 tbsp ground chili pepper
      1 tbsp ground cumin
      4 tbsp sumac (or zest of 1 lemon)
      Sea salt and ground black pepper
      Large handful shelled pistachios

      Divide into four pieces. Wet your hands, and shaped the meat around 4 skewers. Use your fingers to make small indentations in the meat for a better texture.

      Toss: a few handfuls of shredded, mixed salad (romaine, endive, arugula), and 1 small bunch fresh mint.

      Combine: 1 red onion, very finely sliced
      Pinch of salt
      Squeeze of lemon
      Mix up to "pickle" the onion, then stir in a bunch of flat-leaf parsley.

      On a grill, griddle pan, or hot broiler, grill the kebabs until golden on all sides.
      Toss salad with olive oil, lemon, salt, and pepper.
      Heat up 4 flatbreads or tortilla wraps.

      Top flatbreads with dressed salad, pickled onions, and kebabs (can break up the meat, if you want). Sprinkle with a little more of the spices you used in the meat. Toss all the toppings, drizzle on some plain yogurt, and roll up.

      3 Replies
      1. re: porceluna

        We made this the same night the episode aired, and having some experience with this seasoning, I am here to tell you: four tablespoons of sumac is WAY too much. I used half that and it still overpowered some of the other flavors. That caveat aside, this was an excellent recipe that I strongly recommend.

        1. re: BarmyFotheringayPhipps

          Thanks!! If I can find it, I'll try 1 table of sumac. Else, 1 table of lemon rind. (I believe he said lemon rind can substitute...?)

        2. re: porceluna

          Looks great. I'll have to try it.

          DT

        3. Thanks so much wagamama and porceluna! Porceluna, if you try it, let me know how it turns out. I'll probably try it the next time I barbeque in the next month or so.

          1. Have not tried the kebobs yet, but I did the shoulder for Easter dinner and it was freaking fantastic and so easy. 7 1/2 pounds cooked for about five hours and it was simply wonderful.
            Definitely worth trying.