Thursday, August 26, 2010

Lamb kofta kebabs with pistachios and spicy salad

We had this meal tonight for dinner.
Another amazing recipe from my favourite Jamie Oliver book!
I got pretty much the exact recipe here. However, when I was making it, I've done a couple of changes, I used Vietnamese mint instead of usual mint (because that's what I've got in my garden at the moment) and I cooked my kebabs in the oven instead of a grill, it turned out very nice any way. Vietnamese mint has got a very strong flavour, so I would not put as much of it in the salad, however it does add an extra taste to the meal, so thumbs up for the Vietnamese mint from me!



Ingredients:
500g lamb mince
2 heaped tablespoons fresh thyme leaves
1 level tablespoon ground chilli
1 level tablespoon ground cumin
4 level tablespoons sumac, if you can find any, use finely grated zest of 1 lemon
Sea salt and freshly ground black pepper
A good handful of shelled pistachio nuts
A few handfuls of mixed salad leaves, such as romaine or cos, endive and rocket, washed, spun dry and shredded
A small bunch of fresh mint, leaves picked
1 small red onion, peeled and very finely sliced
1 lemon
A bunch of fresh flat-leaf parsley, leaves picked
Extra virgin olive oil
4 large flatbreads or tortilla wraps
4 heaped tablespoons natural yoghurt

Method:
Combine lamb mince with most of the thyme, chilli, cumin and sumac (reserving a little of each for sprinkling over later), a little salt and pepper and all the pistachios.
Divide the meat into four equal pieces and get yourself four skewers. With damp hands, push and shape the meat around and along each skewer. Press little indents in the meat with your fingers as you go – this will give it a better texture when cooked.
In one bowl, mix the salad leaves and mint. In another, combine the sliced onion with a good pinch of salt and pepper and a squeeze of lemon juice (the acidity will take the edge off and lightly pickle the raw onion). Scrunch this all together with your hands, then mix in the parsley leaves. Grill the kebabs until nicely golden on all sides. Dress your salad leaves and mint with a splash of extra virgin olive oil, a squeeze of lemon juice and some salt and pepper. Meanwhile, warm your flatbreads for 30 seconds on your griddle pan or under the grill, then divide between plates and top each with some dressed salad leaves and onion. When your kebabs are cooked, slip them off their skewers on to the flatbreads – you can leave them whole or break them up as I’ve done here. Sprinkle with the rest of the sumac, cumin, chilli and fresh thyme, and a little salt and pepper. Now either toss the salads, grilled meat and juices together on top of the flatbreads and drizzle with some of the yoghurt before rolling up and serving; or let your friends toss theirs together at the table, then dress and roll up their own, drizzled with some extra virgin olive oil.

Tip:
Use lean mince and light yoghurt to make it low fat.

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