Ingredients

The following ingredients have 4 Servings
  • Lamb Mix:
  • 2 lbs ground lamb
  • 1 small red onion
  • 5 cloves garlic
  • 1/3 cup parsley leaves
  • 1/4 cup mint leaves
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1 teaspoon oregano
  • 1 teaspoon sumac
  • Condiments:
  • Perfect tahini sauce
  • Speedy Quinoa tabouleh
  • 4 Naan (bread grilled on each side for 30 seconds)
  • Fresh mint leaves
  • Sumac spice
  • Lime quarters
  • Fresh parsley (, chopped)
  • sliced red onions

Instruction

  • In a food processor, mix all the ingredients for the lamb mix (minus the lamb) until pureed and smooth. Then add this marinade into the ground lamb and mix it well. Shape the lamb into mini logs and place on a medium high grill or stove top grill pan for 5 minutes per side ( 2 minutes more or less depending on the size of your kababs).
  • As soon the kababs are done, sprinkle them with a good amount of sumac spice.
  • To assemble the kabab platter, serve the perfect tahini sauce in a bowl, the speedy tabouleh in a separate bowl, the naan bread on the side, fresh mint and lime quarters on the side and serve.
  • To assemble the ultimate kabab wrap, take one grilled naan bread, and spread it with a teaspoon of the perfect tahini sauce, place a lamb kabab in the centre, mound 2 tablespoons of tabouleh on top, some fresh mint, a squeeze of lime and a final drizzle of the perfect tahini sauce and serve.