The way I see it, buying a kebab is a big risk. That is, unless you know the origin of said kebab meat. It’s dicey. Granted it’s not always guaranteed to poison you but it is fear inducing, at the very least. Which is why it is a hobby best left to the wee hours of the morning after one too many sherries.
I am probably what you would describe as risk averse. Deadly serious and extremely cautious. (well, not deadly serious but it’s dramatic). So for the risk averse amongst you, you can probably guess where this is going.
Yes, we shall make our own. Or at the very least a version of sorts that leans on the original, in a very flattering way.
So first off the lamb, a piece of leg in this case but could also be shoulder, shank, skirt. Cooking temps & times adjusted accordingly.
4 tbsp pomegranate molasses
1 tbsp oilve oil
1 tbsp ground cumin
2 cloves garlic minced
Juice of 1 lemon
salt & pepper
2kg (approx) leg of lamb
Remove lamb from fridge 30 mins before cooking. Mix all of the above ingredients together. Pierce lamb all over with sharp knife. Season with salt and pepper and rub the molasses mixture into the lamb. Roughly chop an onion and place in bottom of roasting dish. Sit the lamb on the onion, pour 1 cup of water in to bottom of roasting tray and cook in oven uncovered for 3 1/2 hours. Remove from the oven and cover with tinfoil. Rest for at least 20 minutes.
equally slightly more important here is the fixings. We’ll need a pickle, something fresh, something herby, something hot and just to balance it all something cool and sharp. So, nothing too fancy!
Quick pickled red onion:
1/2 cup red wine vinegar
1/2 cup cold water
1 tbsp salt
1 tbsp sugar
3 to 4 dashes of hot sauce (tobasco or similar)
1 red onion, sliced into very thin rings
Mix vinegar, water, sugar, salt & tobacco. Stir to dissolve the sugar and salt and add the sliced onion. Leave for 1 hour (at least) before use.
So now we have the base of this dish you will also need some flatbreads, fresh mint, parsley & pomegranate seeds. I made a mint and garlic yoghurt with a bit of chilli for some heat. Mix this to taste: yoghurt,fresh mint, minced garlic and finely sliced chilli.
I also added a smear of a pistachio and feta spread that I made and it was finger licking good.
So however you build it, get the basics right and you can avoid kebab fear forever!