Ingredients
1 kg lamb for kabab
1/2 kg ground lamb for Kofta
1/2 kg lamb chops
4 Medium onions
2 Tbsp. parsley, finely chopped
Salt and pepper
1/2 kg ground lamb for Kofta
1/2 kg lamb chops
4 Medium onions
2 Tbsp. parsley, finely chopped
Salt and pepper
Method
-Peel the onions, grate, and drain, reserving the juice. Set aside in a separate bowl.
-Place the cubes of meat (Kabob meat) and the lamb chops in the onion juice. Season with salt and pepper to taste, cover, and marinate in the refrigerator for at least 3 hours.
-Add the drained grated onions and parsley to the ground lamb (Kofta meat) and season with salt and pepper.
-In a meat grinder, grind the grated onion and ground lamb mixture. Grind half of this a second time, then mix with the other half.
Preparing the grill:
-Arrange the lamb cubes on skewers. Put 4 or 5 pieces of lamb on each skewer, keeping toward the center and leaving space between each piece.
-Divide the ground lamb mixture into medium size balls, about the size of an orange. Cover flat skewers with the mixture, squeezing and shaping into logs, keeping to the center of the skewer.
-Prepare the charcoal in the grill. Arrange the coals to that they are in one tight layer across the grill.
-Place a metal rack on the hot grill. Place the kabobs, flat skewers, and the lamb chops on the grill for 10 to 15 minutes or until done, turning occasionally.
-It is important to avoid overcooking the meat to prevent losing the juice. Each type of meat has a different cooking time.
-Serve immediately with grilled vegetables and a green salad.
*For the ground meat, lamb, beef, or a mixture of both can be used as preferred. The mixture should consist of 20% fat and %80 of meat.
*To prepare Al-tarab (the thin layer of fat from the stomach of a sheep): Marinate it in the same kabob marinade. Cut it into sheets and use to wrap handfuls of the Kofta mixture. Make sure to seal the ends well and thread each one on a skewer. Grill like kabobs.
-Place the cubes of meat (Kabob meat) and the lamb chops in the onion juice. Season with salt and pepper to taste, cover, and marinate in the refrigerator for at least 3 hours.
-Add the drained grated onions and parsley to the ground lamb (Kofta meat) and season with salt and pepper.
-In a meat grinder, grind the grated onion and ground lamb mixture. Grind half of this a second time, then mix with the other half.
Preparing the grill:
-Arrange the lamb cubes on skewers. Put 4 or 5 pieces of lamb on each skewer, keeping toward the center and leaving space between each piece.
-Divide the ground lamb mixture into medium size balls, about the size of an orange. Cover flat skewers with the mixture, squeezing and shaping into logs, keeping to the center of the skewer.
-Prepare the charcoal in the grill. Arrange the coals to that they are in one tight layer across the grill.
-Place a metal rack on the hot grill. Place the kabobs, flat skewers, and the lamb chops on the grill for 10 to 15 minutes or until done, turning occasionally.
-It is important to avoid overcooking the meat to prevent losing the juice. Each type of meat has a different cooking time.
-Serve immediately with grilled vegetables and a green salad.
*For the ground meat, lamb, beef, or a mixture of both can be used as preferred. The mixture should consist of 20% fat and %80 of meat.
*To prepare Al-tarab (the thin layer of fat from the stomach of a sheep): Marinate it in the same kabob marinade. Cut it into sheets and use to wrap handfuls of the Kofta mixture. Make sure to seal the ends well and thread each one on a skewer. Grill like kabobs.
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