XINJIANG LAMB KEBABS
Series: Master Cheffing
Techniques: Frying, Street Food
2 Portions
Difficulty : Easy
Prep time: 10 mins
Cook time: 30 mins
Total time: 40
Ingredients
LAMB KEBABS
400 grams lamb shoulder diced sinew removed
½ red onion, sliced
1 tablespoons whole cumin seeds (Optional)
2 tablespoons veg oil
2 tablespoons light soy sauce (or soy sauce, or tamari for gluten-free)
2 teaspoons corn starch
2 teaspoons cumin powder and extra for grilling
1/2 teaspoon chilli powder and extra for grilling
1/2 teaspoon salt
1/4 teaspoon Sichuan peppercorn powder (Optional but my favourite)
Flat Bread
250 g plain full fat Greek Yogurt
300 g self-rising flour
Tahini Sauce (sub recipe)
60g Tahini
2 tbsp rice wine vin
2 tbsp soy
2 tbsp mirin (or 1 rice wine vinegar 1 honey)
2 tbsp water
Reduced Chinese Black Vinegar
100ml Chinese black vinegar
2 tbsp Sugar
1 tbsp Soy Sauce
Garnish
Chilli oil & Crispy shallots or chilli crisp sauce (recipe for chilli crisp is on my Instagram Reels)
Sliced Lettuce
Pre-prep
1. Marinate lamb in in spices and oil for minimum of 2 hours but preferably overnight.
Method
1. Mix flour and yoghurt into a dough and knead for 5 mins. Leave covered for 20 mins
2. Add Chinese black vinegar, soy and sugar to reduce to glaze on a high heat. If you can’t find Chinese black vinegar use balsamic vinegar glaze.
3. Mix tahini and rice wine vinegar until it goes all thick! That’s good don’t worry. Then add the soy and mirin you may need to loosen it with water or you can leave this out at this stage.
4. Divide the flatbreads into 4 and roll out. Heat a large frying pan and add a tbsp of oil. Add the flatbread and cook on both sides. Repeat with the remaining flatbreads
5. Heat a large frying pan and add lamb cook on high for 5-7 mins until just cooked remove from the heat.
6. Build the kebab by layering tahini sauce on the flatbread. Add lettuce, lamb & onions. Drizzle Chinese black vinegar and chilli oil and crispy shallots or chilli crisp.
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