These kebabi, Georgian lamb kebabs, make a delicious family meal. Full of herbs and spices they are just as good to eat up the next day if you make a big batch.
I'd heard a lot of good things about Georgian food over the years but didn't actually know much about it. Except that it was good. So, when I received a copy of Supra - A feast of Georgian Cooking by Tiko Tuskadze I was excited to learn more about the cuisine as well as discover some new recipes.
What is a Supra in Georgia?
In Georgia, a supra is a feast. Georgians love entertaining and a typical supra will involve lots of dishes being brought to the table over the evening.
There'll be salads, breads, cold dishes and hot dishes along with lots of sauces too. Of course there'll be plenty of wine to wash it all down and even a toastmaster, known as a tamada, to entertain the guests and keep the conversation going.
It's the type of food you can imagine being placed in the middle of the table and everyone helping themselves and digging in. I can just imagine a plate of these delicious kebabi being placed down and everyone choosing their own garnishes - red onions, pomegranate seeds and sauces.
These Georgian lamb kebabs would traditionally be served with pomegranate molasses or ajika, a traditional Georgian chilli sauce. I served mine with pomegranate molasses and since making these I've discovered just how much I like it. It's sharp and sweet at the same time and perfect with meats or on salads.
What ingredients do you need for kebabi?
The main ingredient for these kebabi is minced lamb. They also have lots of diced onion and garlic in as well as herbs and spices. You'll need dried mint and parsley as well as fresh coriander (cilantro). The spices you'll need are coriander, chilli powder and ground caraway seeds. There is also some tomato puree which helps bind them together.
How do you make them?
There is a full recipe card with instructions and quantities further down this post but they are very easy to make. You gently fry the diced onion to soften it before making the lamb kebabs. When it has softened you leave it to cool.
To then make the kebabi you just put everything in a bowl and mix together with your hands before forming into kebab shapes.
Then just bake them in the oven.
Can you adapt the recipe?
Yes of course, if you don't have one of the herbs or spices then just miss it out. They won't taste quite the same but they'll still be good.
You can also change the shape of them. Why not make the mixture into burgers or meatballs instead?
What did we think of these Georgian kebabs?
We loved these kebabi and they were just as good heated up the next day. If you're a regular reader of my blog you'll know just how much I love a good cook once eat twice recipe and these were perfect for that. Do check out my Cook Once Eat Twice recipe collection for more ideas for meals that are just as good the next day!
More Recipes from the Cook Book, Supra
As well as the kebabi I also tried the Oraguli Masharapit, which is baked salmon with pomegranate molasses. The fish was marinated with onions and lemon and although the recipe was very simple the pomegranate molasses brought it together and made it taste amazing! I'll definitely be doing it again.
I've got my eye on a few more recipes. There are a lot of recipes for nut-based vegetable pâtés and I plan to try the carrot one soon, although the beetroot, leek and spinach pâtés are also tempting!
I'd also love to try one of the bread recipes as well as the chicken stew with cinnamon (chakokhbili). As always there are too many recipes and not enough time!
Thank you to Pavillion books for allowing me to share the recipe below for the Kebabi.
Kebabi – Georgian Lamb Kebabs
Ingredients for the kebabs
- 1 tablespoon Oil
- 2 onions finely diced
- 500 g lamb mince
- 2 garlic cloves crushed
- 1 tablespoon dried basil
- ½ teaspoon dried mint
- 15 g coriander cilantro, chopped
- 1 teaspoon black pepper
- ½ teaspoon chilli powder
- 1 teaspoon sea salt
- 1 teaspoon tomato puree dissolved in 1 tablespoon water
- ¼ teaspoon ground caraway seeds
- 6 Flatbreads
- 6 teaspoon Pomegranate molasses or chilli sauce
- 3 tablespoon parsley I substituted fresh coriander
- ½ Red onion sliced
- 1 Pomegranate seeds removed
- Preheat the oven to 200C
- Heat a little oil and fry the onion gently for about 5 minutes until softened but not browned. Leave to cool.
- Put all the ingredients for the kebabs in a bowl and mix together with your hands. Divide the mixture into 6 equal balls then make each one into a fat sausage shape.
- Heat a little more oil in the frying pan and brown the kebabs on each side then transfer them to a baking tray lined with baking parchment.
- Cook the kebabs in the oven for about 18-20 minutes.
- Serve with all the accompaniments.
If you like these kebabi, try another of my lamb recipes!
You might also like my Afghan potato salad with beef kebabs!
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Do let me know if you make these Georgian lamb kebabs. I love to get feedback from readers.
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Disclosure: I received a complimentary copy of Supra for review purposes however all opinions are my own.