Kebab with Muhamarra and Kale Salad

Main Dishes • Azerbaijani

Time 45 minutes

Ingredients 21

Servings 10

Description

This recipe was shared with us by John Smith, chef at a popular American restaurant.

Ingredients

Rack of Lamb 5 lbs
Fat 15 oz
Spanish onions 15 oz
Paprika 0 oz
Red Long Chili Peppers 0 oz
Black Cumin (Cumin) 0 oz
Mint 5 oz
Cilantro 5 oz
Kale 5 oz
Lemon 0 oz
Onion 15 oz
Malt Vinegar 5 fl oz
Sugar 0 oz
Baharat 0 oz
Orange Bell Peppers 0 lbs
Walnuts 10 oz
Meyer Lemon Juice 5 oz
Garlic 0 oz
Ocean salt to taste
Olive Oil to taste
Harissa to taste

Step-by-Step Guide

Step 1

First, prepare the kale salad. Wash the kale, dry it with a paper towel, and cut it into thin strips.

Step 2

Finely chop the pickled lemon.

Step 3

Mix the kale and lemon, season with salt and pepper, and dress with oil. The salad is ready!

Step 4

Next, marinate the onion. Peel the white onion and slice it into rings about 0.5 cm thick.

Step 5

Pour boiling water over it, drain, and add vinegar, sugar, baharat, and a little sea salt.

Step 6

Now, prepare the muhammara. Place the bell pepper and garlic in the oven and roast for 15 minutes at 355°F until soft.

Step 7

While the vegetables are cooking, lightly toast the walnuts in olive oil.

Step 8

Peel the garlic, and remove the seeds from the pepper. Combine with the walnuts, lemon juice, and blend until a coarse texture is achieved. Season with salt to taste. The muhammara is ready.

Step 9

Next, for the kebab. Heat the spices in a pan: dried paprika, pepper, cumin. Grind them in a mortar until uniform.

Step 10

Place the lamb meat and fat in the freezer for a short time so that it doesn't fall apart on the skewer.

Step 11

Roast the red onion in the oven until soft.

Step 12

Pass the meat, fat, and onion through a meat grinder once using a coarse grate. Add cilantro, mint, spices, salt, and a little olive oil.

Step 13

Knead the mixture well and thread it onto skewers. Grill over fire. The kebab is ready!

Step 14

On a plate, place the kebab on the skewer, and serve with the prepared harissa sauce alongside. Serve the kale salad and pickled onion with muhammara on separate plates.