Sticky & Spicy Slow Cooked Lamb Kebabs with Charred Tomato Ezme Salsa & Yoghurt Cucumbers
Sticky & Spicy Slow Cooked Lamb Kebabs with Charred Tomato Ezme Salsa & Yoghurt Cucumbers
Ingredients
For the Lamb Kebabs
- 1.5 kg lamb shoulder
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon smoked paprika
- 1 tablespoon dried oregano
- 1 tablespoon chilli flakes
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 2 tablespoons tomato paste
- 2 tablespoons pomegranate molasses
- 4 tablespoons olive oil
- 1 red onion, quartered
- 2 red peppers, roughly chopped
- 1 cup chicken stock
For the Charred Tomato Ezme Salsa
- 3 large tomatoes
- 1/2 red onion
- 1/2 cucumber
- 1/2 bunch parsley
- 1/2 bunch mint
- 2 tablespoons pomegranate molasses
- 1 lemon, juice of
- 1 tablespoon sumac
- 1 tablespoon chilli flakes
- 1 tablespoon olive oil
- salt, to taste
- pepper, to taste
For the Yoghurt Cucumbers
- 1 cup Greek yoghurt
- 1/2 cucumber, grated
- 1/2 bunch mint, chopped
- 1 clove garlic, crushed
- salt, to taste
- pepper, to taste
For Serving
- flatbreads, as needed
- fresh herbs, such as mint and parsley, for garnish
Instructions
- 1
Preheat your oven to 160°C (325°F). Pat the lamb shoulder dry with paper towels.
⏱️ 5 min•🌡️ 160
- 2
In a dry pan over medium heat, toast the cumin seeds and coriander seeds for 1-2 minutes until fragrant. Be careful not to burn them. Transfer the toasted seeds to a spice grinder or mortar and pestle and grind them into a fine powder.
⏱️ 5 min
- 3
In a large bowl, combine the ground spices with smoked paprika, dried oregano, chilli flakes, salt, black pepper, garlic powder, tomato paste, pomegranate molasses, and olive oil. Mix thoroughly to form a thick marinade.
⏱️ 5 min
- 4
Place the lamb shoulder in a roasting dish and rub the marinade all over the lamb, ensuring it's fully coated.
⏱️ 5 min
- 5
Arrange the quartered red onion and roughly chopped red peppers around the lamb in the roasting dish. Pour the chicken stock into the dish.
⏱️ 5 min
- 6
Cover the roasting dish tightly with aluminum foil. Place it in the preheated oven and slow cook for 4 hours.
⏱️ 240 min•🌡️ 160
- 7
After 4 hours, carefully remove the foil from the roasting dish. Increase the oven temperature to 200°C (400°F) and continue to cook for another 30 minutes, or until the lamb is beautifully browned and crispy on the outside.
⏱️ 30 min•🌡️ 200
- 8
While the lamb finishes cooking, prepare the Charred Tomato Ezme Salsa. Roughly chop the tomatoes, 1/2 red onion, and 1/2 cucumber. Finely chop the parsley and mint.
⏱️ 10 min
- 9
In a medium bowl, combine the chopped tomatoes, red onion, cucumber, parsley, and mint. Add the pomegranate molasses, lemon juice, sumac, chilli flakes, olive oil, and season with salt and pepper to taste. Mix all ingredients thoroughly and set aside.
⏱️ 5 min
- 10
Prepare the Yoghurt Cucumbers. In a separate bowl, combine the Greek yoghurt, grated cucumber, chopped mint, and crushed garlic clove. Season with salt and pepper to taste. Mix well and set aside.
⏱️ 5 min
- 11
Once the lamb is done, remove it from the oven. Using two forks, shred the tender lamb directly in the roasting dish, mixing it with the pan juices and softened vegetables.
⏱️ 5 min
- 12
To serve, warm your flatbreads. Fill each flatbread generously with the shredded sticky and spicy lamb. Top with a spoonful of the Charred Tomato Ezme Salsa and a dollop of the Yoghurt Cucumbers. Garnish with fresh herbs like mint and parsley, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sticky & Spicy Slow Cooked Lamb Kebabs with Charred Tomato Ezme Salsa & Yoghurt Cucumbers
For the Lamb Kebabs
- 1.5 kg lamb shoulder
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon smoked paprika
- 1 tablespoon dried oregano
- 1 tablespoon chilli flakes
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 2 tablespoons tomato paste
- 2 tablespoons pomegranate molasses
- 4 tablespoons olive oil
- 1 red onion, quartered
- 2 red peppers, roughly chopped
- 1 cup chicken stock
For the Charred Tomato Ezme Salsa
- 3 large tomatoes
- 1/2 red onion
- 1/2 cucumber
- 1/2 bunch parsley
- 1/2 bunch mint
- 2 tablespoons pomegranate molasses
- 1 lemon, juice of
- 1 tablespoon sumac
- 1 tablespoon chilli flakes
- 1 tablespoon olive oil
- salt, to taste
- pepper, to taste
For the Yoghurt Cucumbers
- 1 cup Greek yoghurt
- 1/2 cucumber, grated
- 1/2 bunch mint, chopped
- 1 clove garlic, crushed
- salt, to taste
- pepper, to taste
For Serving
- flatbreads, as needed
- fresh herbs, such as mint and parsley, for garnish
Instructions
- 1
Preheat your oven to 160°C (325°F). Pat the lamb shoulder dry with paper towels.
⏱️ 5 min•🌡️ 160 - 2
In a dry pan over medium heat, toast the cumin seeds and coriander seeds for 1-2 minutes until fragrant. Be careful not to burn them. Transfer the toasted seeds to a spice grinder or mortar and pestle and grind them into a fine powder.
⏱️ 5 min - 3
In a large bowl, combine the ground spices with smoked paprika, dried oregano, chilli flakes, salt, black pepper, garlic powder, tomato paste, pomegranate molasses, and olive oil. Mix thoroughly to form a thick marinade.
⏱️ 5 min - 4
Place the lamb shoulder in a roasting dish and rub the marinade all over the lamb, ensuring it's fully coated.
⏱️ 5 min - 5
Arrange the quartered red onion and roughly chopped red peppers around the lamb in the roasting dish. Pour the chicken stock into the dish.
⏱️ 5 min - 6
Cover the roasting dish tightly with aluminum foil. Place it in the preheated oven and slow cook for 4 hours.
⏱️ 240 min•🌡️ 160 - 7
After 4 hours, carefully remove the foil from the roasting dish. Increase the oven temperature to 200°C (400°F) and continue to cook for another 30 minutes, or until the lamb is beautifully browned and crispy on the outside.
⏱️ 30 min•🌡️ 200 - 8
While the lamb finishes cooking, prepare the Charred Tomato Ezme Salsa. Roughly chop the tomatoes, 1/2 red onion, and 1/2 cucumber. Finely chop the parsley and mint.
⏱️ 10 min - 9
In a medium bowl, combine the chopped tomatoes, red onion, cucumber, parsley, and mint. Add the pomegranate molasses, lemon juice, sumac, chilli flakes, olive oil, and season with salt and pepper to taste. Mix all ingredients thoroughly and set aside.
⏱️ 5 min - 10
Prepare the Yoghurt Cucumbers. In a separate bowl, combine the Greek yoghurt, grated cucumber, chopped mint, and crushed garlic clove. Season with salt and pepper to taste. Mix well and set aside.
⏱️ 5 min - 11
Once the lamb is done, remove it from the oven. Using two forks, shred the tender lamb directly in the roasting dish, mixing it with the pan juices and softened vegetables.
⏱️ 5 min - 12
To serve, warm your flatbreads. Fill each flatbread generously with the shredded sticky and spicy lamb. Top with a spoonful of the Charred Tomato Ezme Salsa and a dollop of the Yoghurt Cucumbers. Garnish with fresh herbs like mint and parsley, if desired.
⏱️ 5 min