THE SUMAC MEAT-ARCHITECTURE

(Our Play on Balkan-Turkish Lamb Skewers)

THE SUMAC MEAT-ARCHITECTURE

Ingredients: 600g Lamb leg (cubed small), 1 tbsp Sumac, 1 tsp Cumin, 1 tsp Black pepper, 1 Red onion (pureed), 2 cloves Garlic (minced), 50ml Greek Yogurt, 1 tbsp Tomato purée, 2 tbsp Olive oil...

Ingredients

  • 600g Lamb leg (cubed small)
  • 1 tbsp Sumac
  • 1 tsp Cumin
  • 1 tsp Black pepper
  • 1 Red onion (pureed)
  • 2 cloves Garlic (minced)
  • 50ml Greek Yogurt
  • 1 tbsp Tomato purée
  • 2 tbsp Olive oil

Cooking Method

  1. The Build Whisk yogurt, tomato purée, onion, and spices with a tiny 10ml splash of water.
  2. The Coat Rub the lamb heavily with this spiced silk; let sit for 4 hours to break down the tissue.
  3. The Scorch Skewer the meat; grill on maximum heat for 3 minutes per side until blackened and charred.
  4. The Final Flourish Serve with raw red onion slices dusted in extra sumac and fresh parsley.

Cuisine: Balkan

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