Amongst the many Kebabs (remember that this is where Kebabs originated from), the Kebab Burgh is amongst my favourite.
These are great when barbecuing and you can have these with the traditional bread, Khaboos or Kamachi.
Here is what you need
800 grams boneless lamb
1/2 cup extra-virgin olive oil
1/4 cup fresh lime juice
2 large grated onions
1 clove of garlic (crushed)
4 medium tomatos
1/2 teaspoon saffron
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon sumac (optional)
This is how to make it
Prepare marinade: combine olive oil, lime juice, onions, garlic, saffron, salt and black
pepper. Cut lamb into 1 cm thick and 4-5 cm long pieces. Do not remove all the fat as
you will need it to melt. Marinate overnight (preferrably 24 hours) in refrigerator.
Container should be covered.
Thread lamb on long, thin metal skewers. Thread whole tomatoes separately on another
skewer. Brush with marinade. Barbeque for about 5 minutes on each side, turning
In case, you are not barbecuing and are not too keen on turning on the oven, the kebab can also be fried lightly and cooked covered in a non stick pan. Due to the marination, it will cook in about within 20 minutes. Be sure to turn it around occasionally to avoid burning it.
Divine, I tell you, divine.