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Diana Lamb Kebab

'Dokhol Safadi', Diana, Nazareth (Israel)

Diners grow weak with hunger just watching the butcher/grillman. He stands right in the middle of the restaurant, deftly dissecting fresh lamb portions, chopping them with a huge cleaver, adding spices, shaping the kebabs and threading them onto long metal skewers. The grilled kebabs are removed from the skewers with a laffa and served immediately, juicy and irresistible.

Ingredients (serves 4-6)

  • 1 kg (2 lb 4 oz) fresh lamb (shoulder or thigh, with the fat), chopped with a knife or ground coarsely

  • 2 large onions, chopped coarsely

  • 2/3 cup fresh parsley, chopped finely

  • 1 cup pine nuts, roasted

  • 1 teaspoon black pepper, crushed

  • 1/2 teaspoon baharat spice mix

  • 1 heaping teaspoon salt

Mix all the ingredients and knead for 4-5 minutes. Shape into long or round kebabs and thread onto metal skewers.

 

Barbecue on a charcoal grill about 3-4 minutes on each side. Serve with grilled onions and tomatoes and tahini dip.

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photo: Eilon Paz ("The Book of New Israeli Food")

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