With a piece of skirt left that needs eating.. And we have been a little steaked out recently! I needed to turn it into something quite delicate..

What better than super soft kebab?

Minced the steak.. Also mincing the last of the parsley, the coriander, two chilli’s, a thumb of ginger, a stick of horseradish, garlic cloves and white onions.. All together!

This already smells amazing ..

Adding lamb shawarma spices and the juice of a tangerine.. And putting it back through the mincer..

NOW it really smells amazing! 👌👏

That just needs to relax in the magic oven for a while to really let all those tastes have a party..

Cora Murley decided it was a good time to relax also..

Hmmmm

Ok..

It’s time to eat ..

Squish the kebabs onto a metal pole.. This was the handle of a ladle.. This is to give them them hole in the middle that allows great cooking..

These are being grilled very slowly ..

They will need a little turning as they brown yet lee the heat real gentle.. You don’t really want them to crisp up..

A salad of pink Indian onion , carrot tomato and cos leaves.. Tossed in olive oil and fruit chaat spices.. Stinky yet tasty!

Served on paper thin lebanese bread..

With Chimchurri of course and a cucumber and mint natural yoghurt number..

Great eating !!

Just finished off with a sirop waffle and a cup of hot tea..

Categories: Cows, Dinners/Suppers, previous posts, Recipes

Tags: Kebab, shawrawama, skirt kebabs, turkish kebab