INGREDIENTS
Lamb kebabs
½ red onion, roughly chopped
80 ml (⅓ cup) Greek yoghurt
2 garlic cloves, roughly chopped
1 tsp ground cumin
1 tsp ground coriander
¼ tsp cayenne pepper
1 ½ tbsp (30 ml) lemon juice
1 tsp salt flakes
500 g boneless lamb leg, cut into
2 cm cubes
8 wooden skewers, soaked in water for at least 20 minutes
1 tbsp (20 ml) olive oil
Sumac pickled onion
60 ml (¼ cup) red wine vinegar
60 ml (¼ cup) water
2 tbsp white sugar
Pinch salt flakes
Pinch sumac
1 red onion, thinly sliced
Pistachio and raisin bulgur salad
100 g (½ cup) coarse bulgur
125 ml (½ cup) homemade or store-bought chicken stock
35 g (¼ cup) pistachio nuts
40 g (¼ cup) raisins, soaked in hot water for 10 minutes, then drained
2 spring onions, finely chopped
½ cup parsley leaves and stems, roughly chopped
¼ cup mint leaves, roughly chopped
1 lemon, zested and juiced
2 tsp honey
1 tbsp (20 ml) extra virgin olive oil
Salt flakes and pepper, to taste
To serve
8 pita bread, homemade or store-bought, warmed
Tzatziki dip, optional
Roasted capsicum dip, optional
Miele accessories
Griddle plate
Unperforated steam container and Universal tray
METHOD
Lamb kebabs
- Place the onion, yoghurt, garlic, spices, lemon juice and salt into a food processor, blend until smooth.
- Pour the marinade over the lamb pieces and mix well to coat. Place in the fridge for at least 4 hours, or overnight.
- Preheat the griddle plate on medium–high heat, induction setting 7, for 7 minutes.
- Remove the lamb pieces from the marinade and thread onto the skewers. Lightly oil the kebabs.
- Place the kebabs onto the griddle plate and cook, turning often, for 10 minutes, or until cooked to your liking.
Sumac pickled onion
- Place the vinegar, water, sugar, salt and sumac into a small saucepan. Heat over medium heat, induction setting 6, or until the sugar dissolves.
- Add the onion and leave to pickle for at least 30 minutes. Drain the liquid before serving.
Pistachio and raisin bulgur salad
- Place the bulgur and stock into an unperforated steam container. Place into the steam oven and Steam at 100°C for 10 minutes. Allow to cool.
- Place the pistachios on a universal tray. Place into the oven on shelf level 2 on Fan Plus at 160°C and toast for 15 minutes, or until light brown. Cool and roughly chop the pistachios.
- Combine the bulgur and pistachios with remaining ingredients in a large bowl, season to taste.
To serve
- Serve the kebabs with bulgur salad, pickled onions, warm pita bread and dips, if using.
Alternative appliance method
- The kebabs can be cooked in the oven on Fan Grill at 210°C for 10 minutes, or until cooked.
Hints and tips
- Lamb rump or shoulder can be used as an alternative to lamb leg.
- Make your own pita using the recipe found on our Miele Experience website.
- Yoghurt contains lactic acid which slowly tenderizes the meat during the overnight marinade.
- The pickled onions can be stored in an airtight container in the fridge for weeks.
APPLIANCE / FUNCTION
Miele
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