Kebab Halabi Recipe

Kebab Halabi is one of the best grilled items, and not many places can make it as tasty as in the Middle East. Our rich Knorr tomato pronto sauce complements the lamb beautifully.

Ingredients

For the Kebabs

Lamb mince 1.30 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
Knorr Beef Bouillon Powder 3 g

For the sauce

Onion, slices 20 g
Chopped garlic 2 g
Knorr Corn Oil (4x5L) 5 ml
Knorr Tomato Pronto 100 g
Tomato Paste 10 g
Water 60 ml
Knorr Aromat Seasoning (6x1kg) 2 g
All-spice, powder 1 g

For the minted laban

Laban 150 g
Mint leaves chopped 3 g
Cumin powder 1 g

Preparation

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 Knorr Corn 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

Source: Unilever Food Solutions