Spiced lamb and barberry kababs

 

Prepare yourself for the tastiest, juiciest lamb kababs you've ever eaten. Sabrina Ghayour offers her recipe for barberry- and spiced lamb kababs. Serve with flatbreads to sop up the flavorful juices and a herby pomegranate salad.

The festive orange, Barbery, and sumac cheesecake is one example of a delicious recipe that barberries are helpful.

  ayush's story; ayush, a renowned food author and British-Iranian chef, is well known for her flavor-packed recipes with a focus on Persian and Middle Eastern cuisines. She has produced six cookbooks, gives cooking workshops, and hosts dinner parties. Persiana every day, the most recent, is out now (Aster $26). Visit her Instagram page at sabrinaghayour.

NUTRITION: PER SERVING

CALORIES

726KCALS

FAT

55G (23.7G SATURATED)

PROTEIN

33.6G

CARBOHYDRATES

21.2G (18.4G SUGARS)

FIBRE

5.9G

SALT

1.2G

Ingredients

• 2 large onions
• 1kg British lamb mince 
• 2 tsp bicarbonate of soda
• 1 heaped tbsp pul  (Aleppo chili flakes)
• 1 tbsp ground cumin
• 4 tbsp barberries 
• 4 tbsp tomato purée
• Finely grated zest 2 oranges
• Bunch (30g) flatleaf parsley, finely chopped
• 4 garlic cloves, finely chopped
• 100g shelled unsalted pistachios, roughly chopped

For the salad

• 2 bunches (60g) of flatleaf parsley, roughly chopped
• 2 red onions, very finely sliced into half moons
• Juice ½ lemon
• 1 heaped tbsp sumac
• 150g pomegranate seeds
• Flatbreads to serve
• Plain yogurt with a spoonful of harissa swirled in (optional) to serve
• Method

    1)   Set the oven to the highest temperature and cover a sizable baking sheet with parchment paper. The onions should be peeled and roughly chopped before being added to a food processor and blended into a smooth paste, scraping down the bowl as necessary. Put the paste in a clean tea towel, then squeeze as much liquid out as you can (see tips). With the exception of some pistachios for the garnish, combine the stuffed onions with the remaining ingredients in a sizable mixing bowl along with a generous dose of salt.

     2)    Work the ingredients together thoroughly with your hands, pounding the meat into a homogeneous paste 

     3)     Then, using the flats of your thumb and forefinger, gently press the meat widthways from one end of the kebab to the other at regular intervals to create the traditional wavy ridges. Divide the mixture into 10 to 12 sections. Form into sausage shapes (if the mixture is a little too sticky to shape, wet your hands with cold water before shaping each kabab). Place on the ready-to-use baking sheet (see Make Ahead). Cook for 12 to 15 minutes in the oven, or until thoroughly done and browned.

      4)      Prepare the salad in the meantime by combining the parsley and red onions in a big bowl. Add the lemon juice, sumac, and pomegranate seeds, then toss everything together while seasoning lightly with salt and pepper.

      5)      With the remaining pistachios sprinkled over them, serve the kababs over the flatbreads (so they soak up all the delicious juices), along with the parsley salad and yogurt (if using).