Lamb Cis Kebabs:
I had some diced lamb shoulder from Turner and George in the freezer and was keen to cook it. Time to consult my favourite book for some inspiration – Lamb Cis Kebab. The photo looked amazing, I was going to make this!
This recipe is from Berber & Q by Josh Katz:
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The Meat:
The Prep:
This one was not too bad prep wise – Parsley, onion and pomegranate seeds in a bowl with olive oil and sumac.
The lamb was mixed with biber salcasi, yoghurt, oilive oil, paprika, garlic and onion then left in the fridge for 24 hours. It was much softer when it came out as I skewered it.
Green Tahina: Flat leaf parsley, lemon, tahini paste, garlic, salt and oil were blitzed together
The Blackened Chilli Kebab Sauce was quite straight forward: Scotch bonnet chillies, sliced and fermented for 3 days then blitzed with charred red peppers and chillies in a vinegar and sugar mix. Really tasty, quite a kick on it’s own but felt much milder in the kebab.
The Cook:
A full chimney starter of Oxford Charcoal Oak Lumpwood poured all over the base of my Napoleon Pro 22 grill.
The mixed grilled vegetables were just peppers, onions and tomatoes on skewers with oil cooked direct to start with.
The lamb was cooked direct, a few minutes per side and rotated. The charred bits are flavour bursts!
Served up with Flatbreads – these were made using the recipe in Fire and Smoke by Rich Harris and cooked on the Ooni Pro. My usual tip of place them in a freezer bag when you take them out and the steam keeps them warm and soft.
Green Tahnia sauce on top then a skewer of meat, salad to the side with a grilled chilli and the other veg too.
Time to Eat:
This one was mine, double skewers!
It looked and smelt fantastic, I couldn’t wait to eat it!
SUMMARY:
Goodness me, what a cook to kick off with after the holiday. An enjoyable one to prep, cook and definitely to eat! Such a great taste from the combination of flavours and the lamb was so soft. I would recommend this recipe for Lamb Cis Kebab and make it again!
| Cook Difficulty: | 3/5 |
| Cook Duration: | Medium: 3/5 |
| Cook Equipment: | Ooni Pro and Napoleon Pro 22 |
| Cook Method: | Flatbread in the Pro / Kebabs on the Grill |
| Charcoal: | Oxford Charcoal Oak |
| Smoking Wood: | None |
| Cook temperature: | 500c+ in the Pro / Very hot in the Napoleon! |
| Cook time: | About 2 minutes per flatbread and 8 minutes for the kebab. |
| Internal temperature: | N/A |
| Notes: | 1: No major changes with this one. |
This recipe is from Berber & Q by Josh Katz:
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