I first made ‘Lamb Sarma Beyti’ when taking part in the Altons BBQ World Masked Griller competition they hosted on Instagram. The theme for the third week was ‘Turkish’ and time wasn’t on my side.
After a little research I came across a dish that looked perfect and would be easy to replicate on the BBQ. Once I’d taken the required photos to take part in the competition we all tucked in (wife and kids) and . . . BOOM . . . let me tell you . . . this is now something we cook fairly often.
. . . and here’s how:
Lamb Kebabs
Grab yourself 1kg of lamb mince (20% fat) and mix with 80g of Shawarma Seasoning from Angus & Oink. Once well and truly combined cover and leave in the fridge overnight.
The next day prepare your flat skewers ready for cooking directly over the flames.
P.S In my opinion flat skewers are best as they allow you to easily rotate without the meat and / or skewer slipping. I personally use BBQ Grilling Kabob Skewers from Mountain Grillers.
The Cook: Meat
Regardless of your chosen BBQ . . . get a nice bed of coals established.
Today I was using my ‘Kamado Joe – Joe Jnr‘ that I got from BBQs 2u
Once ready simply place the skewers over the coals and rotate every few minutes until the internal temperature is reading 160°f (71°c). Once you hit this magic number remove from the heat and place somewhere safe (in my world this means ensuring the dogs can’t reach).
The Cook: Wrap
Brush melted butter on pre-made filo pastry sheets (such as these). Remove the cooked lamb from the skewers and place in a line to one edge of a sheet and wrap tightly.
Repeat this process as required using all the skewers you’ve prepared.
Next we cut each diagonally (at roughly 1.5cm intervals) and place on baking sheet.
Brush with more melted butter and return to your BBQ until the pastry starts to brown.
P.S If you do not have a BBQ where you can close the lid and use to bake around 200°c then use the indoor oven at this point.
The Cook: Sauce
Whilst you wait for the skewers to cool down slightly; grab yourself the following ingredients to make the sauce:
- 2 tbsp butter
- 1 tbsp mild red pepper paste or tomato paste
- 80ml water, just boiled
- 380g passata
- 1 tsp salt
- pinch of sugar
Simply mix thoroughly, bring the sauce to a simmer and cook for 5 min.
Let’s Plate Up
Nice big dollop of yoghurt in the centre of the plate (finely chop 1 clove garlic, place in a mixing bowl with 1/2 tsp salt. Add 350ml Greek yogurt and mix thoroughly with a whisk).
Place the lamb kebabs around the yoghurt and then pour the sauce on top.
Final sprinkle with chopped parsley and jobs done!
The Final Result
