A fairly traditional lamb kebab recipe.
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 250 | grams | minced lamb (fatty) |
| 250 | grams | minced beef (fatty) |
| 1 | medium | onion (grated, with liquids removed) |
| 4 | cloves | garlic |
| 2 | tsp | ground cumin |
| 2 | tsp | ground coriander |
| 1 | tsp | sumac |
| 1/2 | tsp | smoked paprika |
| 1/2 | tsp | cayenne |
| 2 | tsp | oregano |
| 1/2 | tsp | cinnamon |
| 1 | tsp | salt |
| 1/4 | tsp | white pepper |
| 1 | tsp | black pepper |
Directions
Mix it all together in a stand mixer. You want to churn the meat until it becomes a little sticky and rubbery from the fat breaking down.
Form into skewers or sausages.
Lay it out on trays in the freezer. Freeze it, then bag it.
Pull it out on meal night and cook it in the air fryer, then place into wraps / pita with some salad, garlic yoghurt, etc.
Optional
- Feel free to experiment with the meat component.