Lamb kebab + mezze 01-08

 

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Click for a couple more photos.

 

Lamb kebab; mezze of bulgher; scallion & red pepper vegetable plate; onion salad with sumac; black olives; pistachio nuts:

2 1/2 pounds lamb leg (after trimming), trimmed and diced into about 1 1’2 inch to 2 inch cubes;
1 dried red chile (ground);
1 tablespoon dried chile flakes (ground);
1 tablespoon corriander seed
2 teaspoons black mustard seeds (ground);
2 teaspoons black peppercorns (ground);
1 teaspoon white peppercorns (ground);
3 tablespoons olive oil (one could use as little as 1 tablespoon;
9 garlic cloves, finely chopped;
Salt sprinkled to taste while cooking.
Spices that could have made it into the mix: fenugreek (2t), cumin (up to 1T), dried oregano (1t), fresh rosemary (1t)

Put lamb pieces into ziploc bag or bowl. Add oil and massage. Add garlic and ground spices and massage. Marinate in fridge for 2 hours or as long as you like.

Cook meat over charcoal grill (with two soaked wooden skewers per kebab), or (as here) on HOT ridged grill pan (oven at 500 degrees for 15 minutes, then a couple minutes on high on the range). Sear and turn. Continue turning until desired doneness. Don’t feel obligated to use skewers. I didn’t–I was out, therefore the “kebab.” If you use skewers, the preparation is properly called “shish kebab.”

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