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Sabrina Ghayour's lamb, barberry, pine nut & pul biber kebabs
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500g pack Essential British lamb mince 20% fat
4 salad onions, thinly sliced
1 tbsp wild oregano
2 tsp pul biber
1 tsp cumin
1 heaped tbsp barberries
1 unwaxed orange, zested
2 cloves garlic, crushed
25g pack flat leaf parsley, finely chopped leaves and stalks
50g Cooks’ Ingredients Toasted Pine Nuts
½ tsp bicarbonate of soda
1 tsp sumac, to serve
1 small red onion, halved and thinly sliced, to serve
4 large tortilla wraps, to serve
2 tomatoes, halved and sliced, to serve
2-3 tbsp Greek yogurt, to serve
1 tbsp pomegranate molasses, to serve
1 Preheat the oven to 220°C, gas mark 7. In a large bowl, mix together the lamb, salad onions, herbs and spices, barberries, orange zest, garlic and half the parsley with seasoning. Really work the mince thoroughly for a couple of minutes until it becomes an evenly mixed paste.
2 Transfer the mixture to a 24-26cm ovenproof dish pressing down firmly until smooth. Bake for 18-20 minutes until nicely browned and cooked through with no pink meat. Cut the kebab into 2cm wide strips.
3 Mix the remaining parsley with sumac and red onions, then season. To assemble the wraps, lay strips of meat on the tortillas, top with the parsley mixture, tomato slices and drizzle with a little yogurt, then some pomegranate molasses. Roll up the wrap to serve.
Typical values per serving:
This recipe was first published in March 2021.