Looking for brunch? Italian? Dessert? A side dish for a party? Whatever you have in mind, we have a recipe for it and every week we select one delicious dish for you to try yourself.
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Since being on My Kitchen Rules South Africa #MKRSA my love for food has been reignited and my love for sharing good food, even more so.
Every week I’ll be bringing you a yummy recipe that you can make yourself and this week I’m featuring our street food dish inpspired by Turkey.
Turkish Shish Kebabs, with home-made Humus
Ingredients
- 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
- Brinjals
Method
Preparation and Assembly
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.
For the Brinjals, skin them, chop into fries, dust in salt, pepper and flour and fry in oil to crisp chips
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.
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)
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.
Inspired to bring the flavors of #turkey to life in the #MKRSA street food challenge … #shishkebabs for the win pic.twitter.com/qkt0YbnTQg
— Andrew Ross (@maddog_sa) November 5, 2017
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