Best 2 Lamb Kabab Recipes

SOUTH AUSSIE LAMB YIROS (OR GYROS, SOUVLAKI, KEBABS, DONER KABAB

Steps:

• Slice lamb into very thin strips. Place in a plastic bag together with the olive oil and nostimini blend. Massage to make sure the oil and nostimini has coated all of the meat. Allow to marinate for minimum of 30 minutes.
• While lamb marinates thinly slice tomato and onion. Shred lettuce. Set aside in fridge.
• Cut 2 foil sheets 10cm (4") larger all around that your pita bread. Cut 2 baking paper sheets the same size as the pita. Place one sheet of baking paper on top of each sheet of foil.
• Heat 2 frypans to med-hot.
• Lightly spray one side of a pita with cooking spray and place this side down on one fry pan. Spray the other pan with cooking spray and stir-fry half the meat until cooked. (Do not allow to stew - crusty bits are good.).
• When meat is ready remove from heat. Place one foil/paper stack on a plate.
• Working quickly, remove pita from heat and place on the paper with toasted side up.
• Now place the meat then half the salad items and tzatziki down the middle of the pita. Use the paper to tightly roll each side of the pita into the centre ensuring one side crosses the other. Roll package in the foil. Twist the bottom of the foil to catch the juices.
• Repeat with remaining ingredients.
• Serve with plenty of napkins!

LAMB KABAB

Steps:

• 1. Pound the lamb pieces lightly with a heavy-bladed knife to tenderize, and make shallow incisions in them. Place the lamb in a large glass or Pyrex bowl.
• 2. Add the onion, garlic, salt, pepper, lime juice, and saffron water and mix well. Cover and marinate for at least 24 and up to 72 hours in the refrigerator. Turn the meat twice during this time.
• 3. Start a bed of charcoal at least 30 minutes before you want to cook and let it burn until the coals glow. You can use a hair dryer to accelerate this process.
• 4. Meanwhile, thread 5 or 6 pieces of meat onto each skewer, leaving a few inches free on both ends. Spear tomatoes onto separate skewers.
• 5. For basting, combine the butter, lime juice, saffron water, salt, and pepper in a small saucepan. Keep warm over very low heat.
• 6. When the coals are glowing, place the tomatoes on the grill; then 1 minute later place the skewered meat on the grill. Grill for 3 to 4 minutes on each side, turning frequently, and basting occasionally. The total cooking time should be 6 to 10 minutes. The meat should be seared on the outside, pink and juicy on the inside.
• 7. Spread lavash bread on a serving platter. When the meat is done, steady it with a piece of lavash bread while you pull it off the skewer. Brush with the basting mixture, garnish with grilled tomatoes, and cover with lavash bread to keep the food warm.
• 8. Serve immediately with saffron steamed rice , lavash bread, and fresh scallions and basil. NUSH-E JAN!
• Najmieh Batmanglij shares her tips with Epicurious:
• •Though many Iranians now use vegetable oil, clarified butter (ghee) is Iran's traditional cooking fat. To make it, start with a third more unsalted butter than you will need for the recipe. Melt the butter over low heat, then increase the heat to medium low and simmer the butter, without stirring, until it stops crackling and the milk solids brown and drop to the bottom. Skim off any foam from the top, and strain the ghee through a colander lined with cheesecloth. Ghee will keep at room temperature, covered, for several months. •Batmanglij recommends buying saffron in thread form rather than powder, which is often adulterated with turmeric. Before they can be used in a recipe, the threads must be ground with a cube of sugar, using a mortar and pestle or spice grinder, and then diluted in hot water. "The saffron water can then be stored and used as needed," says Batmanglij. "Never use the unground threads." •Though wood or charcoal will impart the most authentic, smoky flavor, this dish can also be prepared using a gas grill or a broiler. •Although flat, 1/8-inch-wide skewers are traditional (the swordlike shape prevents the meat from turning as you cook it), any grilling skewers can be used. •Lavash is a thin flatbread sold in Middle Eastern groceries. "Look for lavash that's soft, but not doughy," says Batmanglij. She also recommends Persian pickles, called torshis and available at www.sadaf.com, to accompany this dish. Batmanglij recommends buying saffron in thread form rather than powder, which is often adulterated with turmeric. Before they can be used in a recipe, the threads must be ground with a cube of sugar, using a mortar and pestle or spice grinder, and then diluted in hot water. "The saffron water can then be stored and used as needed," says Batmanglij. "Never use the unground threads." •Though wood or charcoal will impart the most authentic, smoky flavor, this dish can also be prepared using a gas grill or a broiler. •Although flat, 1/8-inch-wide skewers are traditional (the swordlike shape prevents the meat from turning as you cook it), any grilling skewers can be used. •Lavash is a thin flatbread sold in Middle Eastern groceries. "Look for lavash that's soft, but not doughy," says Batmanglij. She also recommends Persian pickles, called torshis and available at www.sadaf.com, to accompany this dish.