Turkish Spicy Lamb Kebabs
Why I Love This Recipe
The lamb kebabs have a really strong taste from the spices and it helps to mask the lamb's aroma. The flatbreads were soft and fluffy, and they really go well with the lamb kebabs.
Ingredients You'll Need
1 lb Lamb
7.5 g Garlic, minced
120 g Onions, minced
1/4 tsp. Paprika
1/8 tsp. Allspice, ground
1/8 tsp. Coriander, ground
1/8 tsp. Cinnamon, ground
1/2 tsp. Cumin, ground
1/4 tsp. Red Pepper Flakes
TT Black Pepper
30 ml Vegetable Oil
260 g All-Purpose Flour
1 1/2 tsp. Baking Powder
1 tsp. Fine Sea Salt
2 Tbsp. Olive Oil
1 tsp. Sugar
175 ml Cold Water
Vegetable Oil for cooking
Dice the lamb and run it through a meat grinder to make ground lamb.
In a bowl, mix the ground lamb, garlic, onion, paprika, allspice, coriander, cinnamon, cumin, red pepper flakes, salt, and, pepper.
Divide the mixture into 6 portions and wrap each portion around a bamboo skewer. Place the skewers in a baking tray.
Sprinkle the lamb with salt and brush lightly with oil.
Set the convection oven to 155F and cook the kebabs for 14 minutes.
In a large bowl, whisk the flour, baking powder, and salt together.
Make a well in the middle of the flour mixture, and then add olive oil, sugar, and water. Stir the wet ingredients into the flour mixture.
When the dough comes together, transfer to a floured work surface and knead 5 to 10 times until smooth. Cover with a clean dishcloth and leave for 10 minutes.
Divide the dough into 6 equal pieces. Dust each piece in flour and roll into a disc that is between 1/8-1/4 inch thick.
Add 1 Tbsp. of oil to a skillet placed over medium heat. When the oil looks shimmery, add a flatbread, and cook until golden brown on both sides.
Transfer the cooked flatbread to a plate and cover it with a plate cover to keep warm.
Serve the kebabs with the flatbreads and enjoy.