Kabaub

Kabaub

Lamb kebabs with yoghurt marinade

By
From
The Complete Middle Eastern Cookbook
Serves
5-6
Photographer
Alan Benson

Traditionally this kabaub uses pieces of lean lamb alternated on skewers with similar-sized pieces of lamb tail fat. As this kind of lamb, the awassi or fat-tailed sheep, is not available outside the Middle East, I have used lamb shoulder. The cubes will contain fat either running through the meat or on one side, to give the desired effect. The fat flavours and moistens the meat.

Ingredients

Quantity Ingredient
750g boneless lamb shoulder
250g yoghurt
2 garlic cloves, crushed
1 teaspoon salt
freshly ground black pepper, to taste

For serving

Quantity Ingredient
5-6 Lawash
or 5-6 other flat bread
tomatoes, sliced
lemon wedges
coriander sprigs
onions, sliced

Method

  1. Cut the lamb into 3 cm cubes.
  2. Combine the yoghurt, garlic, salt and a generous grind of pepper in a glass or ceramic bowl. Add the meat, stir to coat, then cover and refrigerate for 4–5 hours, or overnight.
  3. When ready to cook the kabaubs, thread five or six pieces of lamb onto five or six skewers, leaving a little space between the cubes. Brush off the excess marinade — the meat should be coated with a thin film.
  4. Cook the skewers over a glowing charcoal fire. If possible, remove the grill from the barbecue and rest the skewers across the sides of the barbecue, so that the meat is not directly on the grill. Turn the skewers frequently during cooking.
  5. Push the meat off the skewer onto one half of each flat bread. Add some tomato and onion slices. Fold the bread over the top to keep the meat warm and serve immediately, garnished with lemon wedges and coriander.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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