1 (2 ½ - 3 pound) Lamb Leg (boned & cut in slices)
3 pounds Ground Lamb
3 cups Onions (processed to a liquid)
1 large Tomato
1 Egg
1 tbsp. Black Pepper Powder (Pisi Kaali Mirch)
Salt (to taste)
Lamb Fat
1 cup Olive Oil (Zaitoon Ka Tail)
Remove any bits of skin and bone from the lamb leg. Cut it into serving-size slices, about ¼ to ½ inch thick. Pound it with a meat tenderizer or the edge of a heavy saucepan until 1/8 cm. thick and trim.
Prepare a marinade out of the onion juice that was processed from the onion. To this add: olive oil, salt and pepper, and soak the meat in this marinade overnight.
Spread the lamb fat over each piece of the meat, and ground lamb mixed with an egg. Thread pieces of meat on a long skewer, starting with the larger pieces. Trim the chunk of meat on the skewer and add trimmings to the end of the skewer. The tomato is put on the skewer whole at the end.
Tip: The chunk of meat is broiled in the 'Doner Kebab' broiler, made specially for the purpose.
The electric rotisseries they are selling today work well.
As the meat turns on the spit and is cooked, it is sliced off the sides with a sharp knife.
Degree of Difficulty: Medium Recipe Category: Kabab/Grill Recipe Ethnic Group: Turkish
Recipe Requested by, Sabeen (Australia)
Another Delicious Kabab/Grill Dish You Should Try -
Egg Kabab
