Lamb Stack Kebab
Lamb Stack Kebab:
A Friday night delight, but unlike its high-street namesake, this is edible when you are sober!
Packed full of flavour, the juicy tender meat takes the BBQ smoke well.
Lamb Stack Kebab
- 1 Lamb shoulder boned and trimmed
- 2 tbsp olive oil extra virgin
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 2 tsp Maldon salt
- 1 tsp fennel seeds
- 1 tsp hot chilli power
- 1 tsp chilli flakes
- 2 sprigs rosemary leaves chopped
- ½ tsp cinnamon
- 1 tsp black peppercorn
- 1 pinch cayenne pepper
- 2 tsp sweet smoked paprika
- ½ tsp hot paprika
- 1 tsp garlic granules
- 4 pitta bread
- 1 iceberg lettuce
- 1 white onion
- 2 tomato
- 4 green pickled basque hot chillies
- Chilli sauce of choice
- Yoghurt sauce
Cut the lamb into large pieces.
Toast the fennel, cumin & coriander seeds in a dry pan until the seeds smell aromatic then grind in a pestle and mortar with black peppercorns. Mix this with all the other dry ingredients and the olive oil to make a paste.
Spread the paste over all the pieces of lamb and leave to marinate for at least an hour or overnight. Set up the BGE for indirect cooking at about 176 deg C (350 deg F). Place the lamb pieces on a kebab skewer and smoke for 40 minutes - 1 hour until lamb reaches 66 deg C internal temperature. If cooking indoors, place on BBQ skewers and cook under a hot grill, turning regularly until the lamb is cooked.
Make the traditional kebab accoutrement of 'manky' salad by shredding the lettuce, slicing the onion and tomato and throwing in a few pickled chillies. Make the yoghurt sauce by mixing 100ml of natural yoghurt with a minced clove of garlic and a pinch of salt. Chill the salad until required.
Toast the pitta and slice open to form a pocket. Serve the pitta stuffed with lamb, salad, green chillies and drizzle with the chilli and yoghurt sauces.