Tag Archives: Ottoman cookery

Yashim’s Kitchen II – lamb kebab

Effortless and classic, these kebabs are best gently grilled over a throbbing mass of hot charcoal.

Ingredients

2 lbs boned shoulder of lamb, cut into inch cubes

2 onions

some garlic cloves, crushed

A small handful of cumin seeds

Salt

Pitta bread

Red onion, sliced

Chopped fresh flat-leaf parsley

Lemon wedges

 

Grate the onions into a colander set on a plate, sprinkle with salt, and leave to sweat for twenty minutes. Press the onions down with a spoon to extract all the juice, chuck the pulp and mix the juice with the garlic and the cumin seeds, roasted and crushed.

Stir in the lamb and marinade at room temperature for a few hours, then thread the meat onto skewers.

Sprinkle the pitta breads with water, and grill them on both sides for a minute.

Grill the meat for 2-3 minutes on each side.

Pop meat, onion and parsley into the bread, with a squeeze of lemon, and eat with both hands.

 

 

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Get Yashim’s cooking on Kindle – free here!

We thought this would be fun for Yashim mystery fans – a mini e-book with some new recipes from Yashim’s kitchen.

You can download it here for free – provided you aren’t in the UK. An Evil Eye comes out in Britain on July 7th, so there’s some sort of embargo. Don’t blame me.

http://www.amazon.com/Cooking-Yashim-Turkish-Recipes-ebook/dp/B004XHZ0EC/ref=sr_1_12?s=books&ie=UTF8&qid=1304015289&sr=1-12

If you enjoy it, do pass it along so that everyone can have a go!

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