Homemade Lamb Kebeb with Greek Yogurt condiment

in #food8 months ago (edited)

With all the extra time we are spending inside the house it makes perfect sense to improve our homemade food menu and put some tasty meals onto the dinner table. Alas! I have just the dish for you all to feast upon and enjoy.

Dan's Homemade Lamb Kebab with Greek Yoghurt!

IMG_2444 1.jpg

(Enough to feed 3 - 4 people)

Ingredients for Lamb Kebab

IMG_2437.jpg

  • 400g Minced Lamb
  • 100g Streaky Bacon (cut into small pieces)
  • 1/2 Onion (diced)
  • 1 Clove of Garlic (roughly chopped)
  • Vegetable Oil for Frying
  • 1/2 tsp dried Oregano
  • 1 tsp Ground Cumin
  • 1 tsp Ground Corriander
  • 1/2 tsp Cinnamon
  • 1 & 1/2 tsp Salt
  • 1/2 tsp Black Pepper

Ingredients for Yogurt Condiment

IMG_2439.jpg

  • 2 cups (500g) Greek Yoghurt
  • 1 Garlic Clove (Minced or finely grated)
  • 1 tsp Cumin
  • 2 - 3 tbsp Lemon Juice
  • 1/2 tsp Salt
  • 1/2 tsp Pepper

Method

Greek Yogurt

  1. Mix together all your ingredients in a bowl and place in the fridge to cool, simple as that!

Lamb Kebeb

  1. Using a large bowl, mix together the lamb mince, oregano, cumin, coriander, cinnamon, salt, and black pepper. Cover the bowl and place it in the fridge to marinate for a minimum of 2 hours or up to 24 hours.
  2. Place the diced bacon, garlic, onions into a blender and blitz until it becomes a paste.
  3. Once lamb mix has had time to marinate, place into a blender with the bacon paste and blitz once more.
  4. With wet hands, mould the meat mixture into a loaf. Place two sheets of onto your work surface, overlapping them by a 1/3 to create a large enough piece to wrap your loaf.

IMG_2440.jpg

5 - Tightly wrap the meat and twist the ends. Cut off excess foil.

IMG_2442.jpg

6 - Push a skewer through the center of the meat in order to support it when placed over a baking tray lined with foil.

IMG_2443.jpg

7 - Pre-heat oven to 170-degrees(C)/325-degrees(F). Using the ends of the skewers, support the meat over a baking tray and place it on the middle shelf of the oven. Cook for 90-mins, turning once after 60-mins.

8 - Remove meat from the oven and unwrap the foil, leaving the skewer in place. Increase the oven temp to 250-degrees(C)/480-degrees(F). Support the meat over the baking tray and return to the oven for a further 15 to 20 minutes, turning once. Remove meat from the oven when it looks like this...

IMG_2444 1.jpg

9 - Remove the skewer and stand the meat upright. Cut off thin strips from your Kebab.

10 - Heat a little oil in a skillet and fry meat strips until nice colour on both but still floppy(Not crispy). Serve immediately with warm flatbreads, lettuce, tomatoes, and Greek yogurt.

IMG_2448 1.jpg

Bon Appetite! My well-fed friends!!!

The taste from the meat was fantastically juicy and sweet, and the Greek yogurt is a must! Such a tasty meal. The next tie I make this I will certainly be adding some chili flakes to spice things up a little. If anyone gives this a go, I would love to hear about it and also how you improved upon it too!

Screenshot_20200327  article61  Google Search.png