Their is something naughty about a cheeky kebab on your way home after a night out but I always struggle to understand how they make them so unhealthy. As I have gotten older I have started making kebabs at home ready for my return and guilt free eating.
I have cooked this two ways with two cuts of lamb and both were awesome.
Marinade
The marinade is very simple and gives the lamb that kebab shop taste you need. It consists of grated onion (or just onion juice if you can), olive oil, salt and pepper.
Method
The first cut i made these with was neck fillet. This gives a really authentic looking and tasting kebab meat. All you need to do is to slice the neck fillet as finely as you can and then marinade these strips for at least an hour, preferably as always over night. To cook them, just lay the strips on a hot griddle pan and cook for a couple of minutes on each side.
The second cut I use is shoulder. These is great for cooking on a BBQ or for when you have more time. Again just smother the shoulder in marinade and leave over night. I cook this over indirect heat on the BBQ (i.e with all the coals to one side and the lid on) for aslong as it requires or until you start to feel tipsy. Remove it form the heat and slice finely or fork apart the meat.
Whichever cut you choose, serve it in homemade Naan or pitta bread with lashings of my hot and mint chilli sauce.
I have cooked this two ways with two cuts of lamb and both were awesome.
Marinade
The marinade is very simple and gives the lamb that kebab shop taste you need. It consists of grated onion (or just onion juice if you can), olive oil, salt and pepper.
Method
The first cut i made these with was neck fillet. This gives a really authentic looking and tasting kebab meat. All you need to do is to slice the neck fillet as finely as you can and then marinade these strips for at least an hour, preferably as always over night. To cook them, just lay the strips on a hot griddle pan and cook for a couple of minutes on each side.
The second cut I use is shoulder. These is great for cooking on a BBQ or for when you have more time. Again just smother the shoulder in marinade and leave over night. I cook this over indirect heat on the BBQ (i.e with all the coals to one side and the lid on) for aslong as it requires or until you start to feel tipsy. Remove it form the heat and slice finely or fork apart the meat.
Whichever cut you choose, serve it in homemade Naan or pitta bread with lashings of my hot and mint chilli sauce.
