500 g (1 lb 1½ oz) lamb loin
2 large onions, peeled and grated
Ground black pepper to taste
2–4 medium tomatoes, depending
on taste
Salt to taste
Ground sumac to taste
A few sprigs of basil leaves (optional)
Cut meat into fillets, each about 6 x 3 cm (2½ x 1½ in) and about 1-cm
(½-in) thick.
Pound each fillet lightly using a meat mallet or the spine of a knife until
flattened, then put in a mixing bowl.
Add onions and pepper to taste. Mix well and leave to marinate for at
least 2–3 hours in the refrigerator, covered, until meat is tenderised.
Thread fillets onto skewers and grill (broil) over hot charcoal, turning
frequently, until it is charred in parts but still juicy. Remove from heat.
Thread tomatoes whole onto regular skewers and grill until they are just
softened and their skins are a little charred. Remove from heat.
Sprinkle desired amounts of salt and sumac over cooked meat and serve
with flat bread or plain rice (see pg 82), as well as grilled tomatoes and a
few sprigs of basil leaves if desired.
After cutting the meat into
fillets, lightly pound each one
with the spine of a knife or
a meat mallet; this helps to
tenderise them.
Thread fillets lengthways onto
flat skewers, pushing down to
crumple them. If flat skewers are
unavailable, use 2 regular skewers
for every flat one to prop up meat.
Sprinkle salt on the kebabs only
after they are cooked. This is
because salt causes the flavourful
juices to be leached from the meat
and drip away during grilling.
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