SHIIIISH Look at These Kebabs! | God Save The Food with Matty Matheson

We’re a nation of kebab lovers, it’s a fact. We get through 2000 tonnes of #kebabs a week in the UK and we are PROUD of that. In the latest God Save The Food drop, #MattyMatheson takes to the kitchen to create a British Kebab Awards worthy dish, and yes, the results are stunning.

Episode 2 of six-part series God Save The Food

INGREDIENTS
1kg of Various Cuts of Lamb (Lamb Belly, Riblets, Loin, Tenderloin)
2 tbsp Coriander seeds
2 tbsp Cumin seeds
2 tbsp Fennel Seeds
2 tbsp Urfa Chillies
2 tbsp Ground Cayenne
2 tbsp Ground Sumac
Salt and Pepper
1 bunch Flat Leaf Parsely
½ white onion, cubed
15 cloves garlic, peeled
3 tbsp Harissa Paste
1 whole Jalapeno, quartered
3 Small Hot House Tomatoes
Olive Oil
Pita Bread
Hot Sauce (your Favourite)

SALAD
1 Cucumber
1 Red Onion
1 Large Tomato
1 bunch Flat Leaf Parsley
Mint leaves
Olive Oil
1 Lemon
Zataar (optional)
Labne

SPECIAL EQUIPMENT:
Meat grinder (optional)
Flat, metal skewers

METHOD
1. Take your cuts of lamb and remove as much meat from the bones as possible. Cube it up and lay flat on a tray lined with parchment, ready to go into the freezer.
2. Place your tray of meat into the freezer for at least 30 mins so it grinds nicely. If you don’t have a meat grinder, just ask your local butcher for ground lamb with a ratio of 20% fat, 80% meat.
3. While your lamb is in the freezer, take your coriander seeds, cumin seeds and fennel seeds and toast them in a pan on medium heat, with no oil. Make sure to stir constantly with a spoon so they toast evenly. Once you have a little smoke, add the seeds to a mortar and pestle and grind the seeds into a powder.
4. To the mortar and pestle, add Urfa chillies, ground cayenne, ground sumac. Mix through.
5. Take out your blender. Add one bunch of parsley, stems removed, half a white onion, garlic cloves, harissa paste, jalapeno, tomatoes and 4 tbsp of your spice blend. Add half a cup of olive oil, just enough to combine, then pulse until ingredients create a nice paste.
6. Pull your lamb from the freezer. In small batches, combine 4 tablespoons of your marinade paste to 2 handfuls of lamb and mix thoroughly. Add salt to taste. Repeat until all the lamb is completely incorporated with the paste.
7. Run your lamb through the meat grinder twice, so that the meat is more pliable and easier to work with. If you do not have a grinder and you purchased ground lamb, mix the paste through thoroughly, using your hands until well combined.
8. Put on a pair of disposable gloves and coat them with olive oil. Take handfuls of ground lamb and mould around the metal skewers. Be sure to mould these evenly and create little divots, using your fingers to press into your meat.
9. Repeat until you’ve filled all your skewers. Make sure to re-oil your hands each time to help the lamb mould to the skewers without crumbling. Rub the skewered lamb loosely with oil, them put them in the fridge to firm up, because they need to be cold when they go into the grill, about 15 minutes.
10. While your lamb is in the fridge, prepare a salad for serving. In a bowl, mix sliced cucumber, sliced red onion, sliced tomato, chopped parsley with the stems removed, a few mint leaves roughly chopped. Season with salt and pepper and mix some zaatar through, using your hands. Set aside for finishing and serving.
11. Turn on the grill in your oven. Place your lamb kofta over a drip tray and place under your grill, allowing them to slowly cook until they are browned and sizzling. Do not flip them until they are nice and charred on one side and cooked through, about 8-12 mins each side, depending on how thick the kofta is.
12. Once cooked through, turn off the oven and pull the kofta out of the oven. Replace with pita bread, so it can warm through for serving.
13. Finish your salad by stirring in 3 tablespoons of olive oil, with the zest and juice of 1 lemon. Take out the warmed pita and using a basting brush, brush your pita with some lamb fat from your drippings tray. Brush your kofta as well.
14. To assemble, take your brushed pita, dust with zaatar, fold your kofta in and slide off the skewer, add labne, your favourite hot sauce and top with salad.

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Видео SHIIIISH Look at These Kebabs! | God Save The Food with Matty Matheson канала E4