How to make and grill Arabic Lamb Kebabs
As part of catering our services, we offer Lamb Kebabs which are integral to any middle eastern event. Lamb kebabs are used in Lebanese catering services too as they are staple favourite amongst Arabic Countries. Lamb Kebabs come in all shapes and sizes aswell as different variations. They are also cooked through different means, for example, some homes in the middle east may have a clay oven built in or an outdoor barbeque. Whereas others may well cook their kebab through conventional means by using a standard household oven.
Whichever way an Arabic Lamb Kebab is cooked, you can guarantee it will taste good as long as the correct ingredients are purchased and that good quality meat, preferable organic is used. For optimal results and for the most distinctive flavour, we recommend a charcoal grill or barbecue as it just adds another dimension! Within Arabic Catering and Lebanese Catering, Lamb Kebabs are often sprinkled with Sumac which is a berry ground into a spice. This results in a scintillating flavour.
Why not try making some yourself, we have listed the main ingredients below.
500g of Lamb Mince (preferably one with a high fat content for added flavour)
50g of Lamb fat (if lamb mince is not fatty)
1 chopped onion
1 clove of garlic
2 Teaspoons of Salt
1 Teaspoon of Cumin
1 Tablespoon of Sumac (to sprinkle on at the end)
Wash the meat and place it into a large bowl.Then mix all the ingredients together by hand until a large ball is formed. Pull of 5 parts of meat from the large ball in order to shape individual kebabs. Stretch the mixture out either by hand or by shaping them with a pallet knife or a special kebab skewer as seen in the below picture. Once this has been completed, place them under a grill or on top of a barbeque and turn every 2 minutes for ten minutes. Then service by sprinkling Sumac on top and serve in Arabic khobez.