1.5kg leg of lamb or lamb shoulder, boneless, minced
Other Ingredients
160g brown onions, very finely diced
10g ground coriander
5g chilli powder
20g ground cumin
10g sumac
40g paprika
600g red capsicums, grated
10g garlic, crushed
Sea salt flakes and cracked black pepperto season
Sumac Onions
400g large red onions, thinly sliced
100mls olive oil
70 mls cider vinegar
50 gramsshredded flat leaf parsley
15g sumac
8g sea salt
Serving Suggestions
Sumac onons
Green Ox tomato Salad
Yoghurt Flatbreads
Lemon Wedges
Combine all ingredientsin a bowl. Season and mix well. Form the meat around skewers. Place on a tray, cover with cling wrap and refrigerate for 1 hour. Add peppers and red onionsto separate skewers, brush with oil.
For Sumac Onions: Place all ingredientsin an airtight container, tossto combine well. Season and allow to marinate for a t least 10 minutes or up to 48 hours.
Place skewers on the barbeque and cook for 4-6 minutes on each side, turning regularly. Repeat the process for all skewers, until slightly charred, browned and cooked through.
Remove skewers and squeeze overlemon. Serve with grilled flat bread, sumac onions and an Ox tomato salad.
