Recipe: Lamb Aleppo kebabs

Lamb Aleppo kebabs

Sustainably raised Alberta lamb, expertly spiced and enriched with lamb fat for kebabs that are truly unforgettable.

Ingredients-

·         Coarsely ground lamb- 4 lbs (approximately 8 cups)

·         Peeled garlic- 7 teaspoons (approximately 12 cloves)

·         Cilantro- 1/4 cup, finely chopped

·         Aleppo pepper- 4 tablespoons

·         Dried mint leaves- 2 tablespoons

·         Salt- 2 teaspoons

·         Mild red pepper paste- 3/4 cup

·         Roasted cumin powder- 2 teaspoons

·         Cinnamon powder- 1/8 teaspoon

·         Fresh parsley- 1/4 cup, finely chopped

·         Lamb fat- 1 cup

·         Mild red pepper paste (2 pcs)- 2 tablespoons

·         White onion- 1 cup, finely chopped

·         Cayenne pepper- 1/2 teaspoon

·         Sumac- 1 tablespoon

·         Black pepper powder- 4 teaspoons

·         Fresh red pepper- 1 1/2 cups, finely chopped

Instructions-

1. Prepare the Lamb and Fat- Start by grinding the lamb and creaming the lamb fat separately. Set them aside.
2. Chop and Prepare Vegetables- Finely chop the onions, garlic, and fresh red peppers. Once chopped, use a cheesecloth to squeeze out any excess moisture from this mix to ensure a dry, flavorful kebab.
3. Prepare Herbs- Finely chop the fresh parsley and cilantro, setting them aside for later use.
4. Combine Ingredients- In a large mixing bowl, combine the ground lamb with all the ingredients except the lamb fat. Mix thoroughly to ensure all the flavors are well incorporated.
5. Incorporate Lamb Fat- Carefully mix in the creamed lamb fat. Be gentle and avoid overmixing, as this can affect the texture of your kebabs.
6. Skewer and Grill- Skewer the seasoned ground lamb onto metal skewers. Grill over a charcoal grill, ensuring even cooking and a delicious, smoky flavor.