Sunday, June 19, 2011

Lamb With Pistachios Kofta Kebab-Wraps

1 pound trimmed shoulder or neck filet of lamb, chopped into 1-inch chunks
2 heaping T fresh thyme leaves
1 level T ground chili pepper
1 level T ground cumin
4 level T sumac, or 1 lemon, zest finely grated
sea salt and freshly ground black pepper
A good handful shelled pistachio nuts
A few handsful of mixed salad leaves (romaine, endive and arugula, washed, spun dry and shredded)
a small bunch fresh mint, leaves picked
1 red onion, peeled and very finely sliced
1 lemon
a bunch of fresh flatleaf parsley, rough chopped
extra virgin olive oil
4 large flatbreads or tortilla wraps
4 heaping T plain yogurt

Preparing the kebabs:
Place the lamb in a food processor with most of the thyme, chili, cumin and sumac (reserving a little of each for sprinkling over later), a little salt and pepper and all the pistachios. Put the lid on and keep pulsing until the mixture looks like ground meat.

Divide the meat into 4 equal pieces and get yourself 4 skewers. With damp hands, push and shape the meat around and along each skewer. Press little indents in the meat with your fingers as you go - this will give it a better texture when cooked.

In a bowl, mix the salad leaves and mint. In another bowl, combine the sliced onion with a good pinch of salt and pepper and a squeeze of lemon juice (the acidity will take the edge off and lightly pickle the raw onion). Scrunch this all together with your hands, then mix in the parsley leaves.

Grill the kebabs until nicely golden on all sides. Dress your salad leaves and mint with a splash of extra virgin olive oil, a squeeze of lemon juice and some salt and pepper. Meanwhile, warm the flatbreads for 30 seconds on the griddle pan or under the broiler, then divide between plates and top each with some dressed salad leaves and onion. When your kebabs are cooked, slip them off their skewers onto the flatbreads - you can leave them whole or break them up. Sprinkle with the rest of the sumac, cumin, chili and fresh thyme, and a little salt and pepper. Toss the salads, grilled meat and juices together on top of the flatbreads and drizzle with some of the yogurt and olive oil.

Serves 4


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