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.
1teaspoontomato pureedissolved in 1 tablespoon water
¼teaspoonground caraway seeds
To serve
6Flatbreads
6teaspoonPomegranate molasses or chilli sauce
3tablespoonparsleyI substituted fresh coriander
½Red onionsliced
1Pomegranate seeds removed
Instructions
Preheat the oven to 200℃
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.
Notes
Nutritional information is approximate and a guideline only.