For the Kebabs:

  • Lamb, minced 1.3 kg
  • minced lamb fat (white fat) 200 g
  • Chilli paste 5 g
  • Bell Pepper Red, finely chopped 120 g
  • Mushrooms, chopped 120 g
  • Pine seeds 30 g
  • Walnuts 20 g
  • Mint, dry 1 g

For the Sauce:

  • Onion, slices 20 g
  • Garlic, chopped 2 g
  • Tomato, paste 10 g
  • Water 60 ml
  • All-spice, powder 1 g
  • Oil 5 ml

For the Minted Laban:

  • Laban 150 g
  • Mint leaves chopped 3 g
  • Cumin powder 1 g
  1. For the Kebabs:

    • Place all ingredients in freezer to get very cold but freeze, now mix all the ingredients till well combine and cool down again in freezer. Skewer the meet on to the traditional flat metal skewer using your thumb and for finger to pinch the meat forming a wave effect. Keep this mix in the fridge for at least 1 hour before cooking. Grill over open flame.
  2. For the Sauce:

    • Sauté in the oil till soft then add the garlic and do the same, now add the tomato paste and brown. Deglaze with the water, add the Knorr Tomato Pronto, all spice and Knorr Aromat and simmer for 5min.
  3. For the Minted Laban:

    • Mix all ingredients together.
  4. Plating:

    • Place equal amounts of tomato sauce into each bowl, rest the grilled kebab on top and garnish with minted Laban, pine nuts mint and Zaatar.
    • Serve with oriental rice.