Pistachio Kebab

A Gaziantep-style kebab of ground lamb with pistachios and pepper flakes, grilled and served on lavash with charred tomato, pepper and parsley onions.

Ingredients

• 600 g ground lamb
• 80 g shelled pistachios
• 10 g (2-3 cloves) garlic
• 6 g (2 tsp) red pepper flakes
• 2 g (1/2 tsp) black pepper
• 9 g (1 1/2 tsp) salt
• 200 g lavash (4 pieces)
• 250 g tomato
• 100 g green pepper
• 100 g red onion
• 20 g parsley

Instructions

1. 1

   Coarsely chop the pistachios and crush the garlic. Knead the lamb with the pistachios, garlic, pepper flakes, black pepper and 7 g of the salt for 5 minutes until sticky; chill for 20 minutes.

2. 2

   Divide into 8 equal portions and, with wet hands, shape them onto flat skewers or into flat kebabs 12-15 cm long.

3. 3

   Heat a charcoal grill or cast-iron grill pan until very hot. Char the whole tomatoes and peppers for 8-10 minutes until blistered and soft.

4. 4

   Grill the kebabs over high heat for 3-4 minutes per side, until browned outside and still juicy inside.

5. 5

   Thinly slice the red onion and rub it with the chopped parsley and remaining salt.

6. 6

   Warm the lavash on the grill for a few seconds and lay it on plates; top with the kebabs, charred tomatoes and peppers and serve with the onion salad.

Nutrition

Per serving