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Iskender kebab
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Prep Time:
40 minutes
40 minutes
Cook Time:
8 minutes
8 minutes
Total Time:
48 minutes
48 minutes
Ingredients:
- 165.00 ml natural yoghurt
- 1/2 lemon, juiced
- 1 garlic clove, crushed
- 1 tsp finely-chopped fresh thyme
- 2.50 gm ground cumin
- 600g diced lamb
- 4 large Lebanese bread rounds (see note)
- 165.00 ml hommus dip
- 82.50 ml burghul
- 62.50 gm boiling water
- 2 small tomatoes, finely chopped
- 375.00 ml fresh flat-leaf parsley leaves, finely chopped
- 1/2 small red onion, diced
- 62.50 ml fresh mint leaves, finely chopped
- 36.40 gm olive oil
Instructions:
- For flavorful tabouli, mix burghul, boiling water, and tomatoes in a bowl. Let it sit for 10 minutes. Then, fold in fresh parsley, onion, mint, 2 tablespoons of zesty lemon juice, and oil.
- In a large bowl, mix together yogurt, 2 tablespoons of fresh lemon juice, garlic, thyme, and cumin. Set aside half of the yogurt mixture. Add lamb to the remaining mixture and mix well. Skewer the lamb onto skewers.
- Preheat barbecue plate or chargrill over medium-high heat. Coat lamb with oil and grill for 3 to 4 minutes per side for a perfect medium cook, or until desired doneness is achieved.
- Lay bread rounds on a microwave-safe plate and heat on high for 20 seconds until warm. Spread hommus on bread, then add tabouli, 1 skewer, and reserved yoghurt mixture. Roll up tightly to enclose the filling, remove and discard the skewer, and serve.