Turkish Kebabs, Fried Brinjal chips and Hummus
Our Turkish Kebabs featured on the country challenge
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- 1kg cubed lamb
- 3 garlic cloves, finely chopped
- 100 ml Olive Oil
- 2 fresh lemons, juiced
- Chopped Oregano
- Maldon Sea Salt
- 50 gsm Whole Cumin Seeds
- Black Pepper GRINDER
- 1 kg Cherry Tomatoes
- 3 red onions
For the Fried Brinjals
- Salt & Pepper
- Oil to Fry
For the Hummus
- 2 x 400g cans of chickpeas (reserve the liquid and a few chickpeas for decoration)
- 4 tsp tahini
- 2 garlic cloves, crushed
- 1 tsp crushed sea salt
- 6 tbsp quality extra virgin olive oil (plus extra for drizzling)
- 3½ tbsp freshly squeezed lemon juice
- Paprika (optional)
- Coriander or parsley leaves (optional)
For the Kebabs
- Soak Kebab sticks in Water for 60 minutes before preparation.
- Crush Fresh Cumin Seeds in Morter and Pestle.
- Coat Cubed Lamb pieces in combination of Crushed Cumin, Oregano, Chopped Garlic, Salt and Pepper.
- Peel Red Onions. Cut in half, then cut each half into thirds, creating large slices of onion to separate meat on Kebab skewers. Cut Cherry Tomatoes in Half.
- Assemble skewers with layers of Cube of Lamb, Red Onion and Cherry Tomato. End with a cube of lamb, ensuring both ends of the kebab have Lamb as first bite.
- Heat Braai and add Kebabs in batches of 8 to 10.
- Cook for 4 minutes per side, turning only once. Squeeze fresh lemon juice over the kebabs before serving.
For the Brinjals
- Skin them, chop into fries, dust in salt, pepper and flour and fry in oil to crisp chips
For the Hummus
- Rinse the chickpeas in cold water and tip into the food processor. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans. Turn on the food processor and slowly pour in the oil while it runs.
- When the mixture is fully combined and smooth, tip it into a serving dish. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas. Sprinkle with paprika and finely chopped coriander or parsley leaves, for colour.
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