- Meat Lamb
- Cut Mince
Pro Tips
Ingredients
Lamb
- 1.5kg leg of lamb or lamb shoulder, boneless, minced
Other Ingredients
- 160g brown onions, very finely diced
- 10g ground coriander
- 5g chilli powder
- 20g ground cumin
- 10g sumac
- 40g paprika
- 2 red capsicums, grated
- 10g garlic, crushed
- Sea salt flakes and cracked black pepper to season
Sumac Onions
- 2 large red onions, thinly sliced
- 100mls olive oil
- 70 mls cider vinegar
- 50 grams shredded flat leaf parsley
- 15g sumac
- 8g sea salt
Serving Suggestions
- Sumac onons
- Green Ox tomato Salad
- Yoghurt Flatbreads
- Lemon Wedges
Preparation
- Combine all ingredients in a bowl. Season and mix well. Form the meat around skewers. Place on a tray, cover with cling wrap and refrigerate for 1 hour. Add peppers and red onions to separate skewers, brush with oil.
- For Sumac Onions: Place all ingredients in an airtight container, toss to combine well. Season and allow to marinate for a t least 10 minutes or up to 48 hours.
- Place skewers on the barbeque and cook for 4-6 minutes on each side, turning regularly. Repeat the process for all skewers, until slightly charred, browned and cooked through.
- Remove skewers and squeeze over lemon. Serve with grilled flat bread, sumac onions and an Ox tomato salad.