I adapted this recipe from Jamie Oliver's Grilled lamb kofta kebabs from his "Jamie at Home" cookbook. I borrowed the ingredients in his lamb mixture and then went on my own tangent from there.
Sumac (sumak) is one of the spices used - a popular spice in Middle Eastern cooking. It has a bright lemony flavor with an earthiness all its own. If you can't find, try lemon zest instead.
The slaw I used was leftover from another meal, with apples in it, which I wouldn't do again. Include a bit of apple slices if you like your slaw to be on the sweet side. It also adds a nice crunch.
INGREDIENTS: Patties
1 pound ground lamb
2 heaped tablespoons fresh thyme leaves
1 level tablespoon ground cumin
4 level tablespoons sumac or lemon zest
1 level tablespoon ground red chili pepper (optional)
salt & pepper to taste
Mix all ingredients together and form into patties. Fry in a skillet with coconut or olive oil.
INGREDIENTS: Slaw
1/2 head of green and/or red cabbage, sliced thin
1 small white onion, sliced thin
1 Fuji or Honeycrisp apple, sliced thin (optional)
2-3 tablespoons mayonnaise or yogurt
1 tablespoon of fresh lemon juice
1/4 cup chopped fresh parsley
salt & pepper to taste
Mix all ingredients together and let sit for at least 30 minutes to allow flavors to meld.
INGREDIENTS: Tahini Dressing
1/2 cup tahini
1/4 cup water
2 lemons, juiced
1 clove of garlic, grated
salt & pepper to taste
Mix all ingredients together and thin with more water or lemon juice to taste.
Other ingredients:
chopped tomatoes
sliced cucumbers
sliced red onions
tahini dressing
whole wheat pitas
PUT IT ALL TOGETHER!
Spread some tahini sauce inside of the pita. Stuff with lamb patty (easier if you crumble it up a bit), slaw, onion, tomatoes & cucumbers and then drizzle with more tahini dressing.
Bring the napkins!
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