Friday, 29 July 2011

A Quick Pint and a Bursa Kebab?

No! No! No!  The kebabs that I am referring to here are lovingly produced in the Lovelygrey kitchen from new season's lamb steak albeit bought at a knock down price in the Co-op's reduced section.  They're  not the dubiously processed versions, found in some fast food outlets, that seem to be a magnet for those who've been out with their mates and had a few too many sherberts.  Many of us have done it and it's nasty.

These are a variant on the type of skewered kebabs made on barbecues and this particular way of serving grilled lamb just has to be one of my favourites.  This Turkish recipe was found years ago in those cookbooks that Sainsbury's produced in the eighties, Mediterranean Cooking by Carole Handslip. The series is often found lurking in charity shops and I've sent a few of mine in that direction too, including one on Nouvelle Cuisine by Anton Mosimann.  What was I thinking!   But this one, along with a few others, has stayed in my collection and remains a firm favourite. It's filled with lovely, straightforward and tasty recipes that stand the test of time even though the book is nearly twenty five years old.  You can tell it's well used by the stains!

Take a pound or so of nice lamb, cut it into chunks and season it.  Then stick it in olive oil with half a finely chopped onion for a couple of hours or so.  Remove the meat,  pop the rest of the marinade into a frying pan and slowly cook it to soften the onions. The original recipe calls for fresh tomatoes to be added but these often don't cut the mustard in Britain in terms of flavour.  So, I use chopped up tinned plum tomatoes with their juice washed off .  As an added bonus you don't have the pfaff of peeling the blooming things.  Cunning eh!

Then grill the meat and serve with the warmed tomato sauce, Greek yoghurt and a garnish of chopped parsley and green pepper. Don't be tempted to substitute the red variety.  The bitterness of the unripe counterpart, that I'm usually not at all keen on, strangely complements the other ingredients.  Accompany with pitta bread and if you're feeling particularly chef-y it's not much work to create a homemade version of out of pizza dough, rolled into shape and cooked at around 200 degree Celsius for 5-7 minutes.  When they're  puffed up but not brown they're ready.  It's so worth the effort that you might never accept the shop bought variety with their chemical taste again.

1 comment:

  1. That sounds like a great recipe and I'm needing meal inspiration at the moment! It always seems harder to come up with ideas in the holidays...