The Great Gulf Cookbook: An Arabic Food Lab by Shaikh Chef Razique Hosain

Author:Shaikh Chef Razique Hosain
Language: eng
Format: epub
Publisher: Notion Press
Published: 2017-03-30T22:00:00+00:00

LAHAM (MEAT)

Red meat is gastronomically rich. It has more myoglobin than white meat. Red meat contains large amount of iron, creatine, minerals and B-vitamins.

Persian Kabobs

INGREDIENTS

1kg lamb boneless (kharoof)

250g fat chunks

½ cup finely chopped onions

1 cup thick yoghurt

1 teaspoon freshly ground

black pepper

2 tablespoon lemon juice

¼ cup extra virgin olive oil

METHOD

Cut the lamb into 1 ½ inch cubes and the fat also cut into same size. Wash and keep in a sieve to drain.

Place the meat and fat cubes in a bowl, add onion, yoghurt, pepper powder, lemon juice, olive oil and salt. Mix well together. Wrap with Clingfilm and refrigerate for 2-3 days.

After 3days remove from fridge keep in room temperature for some time before grilling. Meanwhile prepare the charcoal grille.

Thread meat into metal skewers, place one cube of fat after every 2-3 pieces of meat in the skewers. So that fat will kick the flavor up to kabobs and keep soft and juicy as well.

Grill the kabobs on moderate hot charcoal grille until tender and little charred.

Grill few tomatoes and onions and serve hot together with Irani tandoor bread.

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