Afghan Shami Kebab
Introduce a little Afghan-British grilling to your barbecue with an Afghan Shami Kebab. This budget-friendly recipe was created by Mursal Saiq, co-founder of London’s Cue Point barbecue restaurant and an expert at cooking over fire. “Shami kebab is familiar across central Asia, yet each country, and tribe, has its own way of preparing it,” says Mursal. “Its unusually soft texture is down to the inclusion of potatoes and onions, making it different to Middle Eastern and Mediterranean shish kebabs.”
- Time: 50 min
- Servings: 6
Source: ocado.com
Ingredients
- maris piper potatoes, peeled and cut into 2 cm cubes
- white onion, roughly chopped
- vegetable oil
- lamb mince
- garlic cloves, crushed or grated
- chilli flakes
- paprika
- finely chopped rosemary
- coriander, stalks and leaves roughly chopped, few sprigs reserved
- salt
- freshly ground black pepper
- medium eggs
- white breadcrumbs
- gram flour
- red onion, finely diced
- lime, juiced
- lemon, juiced
- cucumber, roughly chopped
- tomatoes , deseeded and chopped
- sea salt
- generous pinch sumac
- generous pinch dried mint
- natural yoghurt
- wholemeal pittas , toasted