1.5kg leg of lamb or lamb shoulder, boneless, minced
Other Ingredients
160g brown onions, very finely diced
10g ground coriander
5g chilli powder
20g ground cumin
10g sumac
40g paprika
400g red capsicums, grated
10g garlic, crushed
Sea salt flakes and cracked black pepper to season
Sumac Onions
400g large red onions, thinly sliced
100mls olive oil
70 mls cider vinegar
50g shredded flat leaf parsley
15g sumac
8g sea salt
Serving Suggestions
Sumac onons
Green Ox tomato Salad
Yoghurt Flatbreads
Lemon Wedges
Form meat around skewers, brush with oil.
Combine all ingredients in a bowl. Knead the mixture well to ensure all ingredients are well combined. Separate into balls. Wet hands with cold water and take one of the balls of lamb mixture. With skewer in the other hand, starting at the pointed end, mold the mixture around the skewer, teasing the meat along the length of the skewer. Repeat with remaining meat and skewers. Place on a tray, cover with plastic wrap and refrigerate for 1 hour. Form the meat around skewers.
For Sumac Onions: Place all ingredients in an airtight container, toss to combine well. Season and allow to marinate for at least 10 minutes or up to 48 hours.
Place skewers on the barbeque and cook for 4-6 minutes on each side, turning regularly. Repeat the process for all skewers, until slightly charred, browned and cooked through.
Remove skewers and squeeze over lemon. Serve with grilled flat bread, sumac onions and an Ox tomato salad.
