Pilgrim lamb kebabs

Pilgrim lamb kebabs

Hacı osman kebabı

By
From
Turkish Fire
Serves
6-8
Photographer
Alicia Taylor

We’re not quite sure how these kebabs got their name, but what we do know for certain is that Turks love their kebabs, especially when cooked over charcoal! A hacı is someone who has made the haj — the traditional pilgrimage to Mecca. It’s almost worth journeying to Turkey just to enjoy these beautiful kebabs.

Ingredients

Quantity Ingredient
1kg boned lamb leg, lightly trimmed of excess fat, then sliced into long, thin strips
2 white onions, peeled and grated
2 tablespoons tomato paste
3 garlic cloves, crushed
1 tablespoon cumin seeds, toasted and ground, (see note)
1 tablespoon pul biber, (see note)
1/2 lemon, juiced
125ml olive oil
Mint salad, to serve
Turkish breads, to serve

Method

  1. Put the lamb, onion, tomato paste, garlic, cumin, pul biber, lemon juice and olive oil in a large non-metallic bowl. Season with sea salt and freshly ground black pepper and mix together well. Cover and marinate in the refrigerator for 4–5 hours, or overnight if you have time.
  2. Fire up your barbecue to a high heat. If using wooden skewers, soak them in cold water for 20 minutes so they don’t scorch on the barbecue.
  3. Thread the lamb onto the skewers, then cook on the barbecue grill bars for 2–3 minutes on each side, or until done to your liking. Remove from the heat and allow to rest for a few minutes.
  4. Serve warm, with mint salad and warm Turkish bread.

Note

  • Freshly toasted and ground cumin seeds add wonderful flavour to dishes. To toast cumin seeds, tip them into a small frying pan and lightly fry them over medium heat for a minute or two, until they smell fragrant, shaking the pan often to toss the seeds around so they don’t burn. Then just grind them to a powder using a mortar and pestle (a fabulous kitchen tool — everyone should have one!), or a spice grinder.

Note

  • Pul biber is a crushed red powder made from dried aleppo peppers. It is mild to medium in heat, and the Turkish love sprinkling it over just about anything. If you can’t find it in spice shops or Middle Eastern grocery stores, you can use chilli flakes instead.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again