Kebab with muhammara and kale salad

10 servings

45 minutes

The recipe was shared with us by Maxim Lyubimov, chef of Leo Wine & Kitchen, bar "Nachalo".

Energy value per serving

• Calories: 1004.8
• Proteins: 40.1g
• Fats: 84.3g
• Carbohydrates: 24.4g

Ingredients

• Lamb meat: 2 kg
• Fat: 400 g
• Red onion: 400 g
• Paprika: 24 g
• Ground red pepper: 12 g
• Zira: 12 g
• Mint: 80 g
• Coriander: 80 g
• Kale: 120 g
• Lemon: 24 g
• Onion: 480 g
• Wine vinegar: 80 ml
• Sugar: 40 g
• Baharat: 4 g
• Sweet pepper: 1 kg
• Walnuts: 240 g
• Freshly squeezed lemon juice: 80 g
• Garlic: 12 g
• Sea salt: to taste
• Olive oil: to taste
• Harissa: to taste

Cooking steps

1. First, prepare a kale salad. Wash the kale, dry it with a paper towel, and cut it into thin strips.

   Required ingredients:

   • Kale: 120 g

2. Chop the pickled lemon finely.

   Required ingredients:

   • Lemon: 24 g

3. Mix kale and lemon, season with salt and pepper, and dress with oil. The salad is ready!

   Required ingredients:

   • Sea salt:  to taste
   • Ground red pepper: 12 g
   • Olive oil:  to taste

4. Next, marinate the onion. Peel the white onion and slice it into rings 0.5 cm thick.

   Required ingredients:

   • Onion: 480 g

5. Pour boiling water, drain the water and add vinegar, sugar, baharat, and a little sea salt.

   Required ingredients:

   • Wine vinegar: 80 ml
   • Sugar: 40 g
   • Baharat: 4 g
   • Sea salt:  to taste

6. Now it's time to prepare muhammara. Send the bell pepper and garlic to the oven, roast for 15 minutes at 180 degrees until soft.

   Required ingredients:

   • Sweet pepper: 1 kg
   • Garlic: 12 g

7. While the vegetables are being prepared, lightly fry the walnuts in olive oil.

   Required ingredients:

   • Walnuts: 240 g
   • Olive oil:  to taste

8. Clean the garlic, remove seeds from the pepper. Combine with nuts, lemon juice and blend until coarse texture. Add salt to taste. Muhammara is ready.

   Required ingredients:

   • Lemon: 24 g
   • Walnuts: 240 g
   • Freshly squeezed lemon juice: 80 g
   • Sea salt:  to taste

9. Next is kebab. Heat the spices in a pan: dried paprika, pepper, cumin. Grind in a mortar until homogeneous.

   Required ingredients:

   • Paprika: 24 g
   • Ground red pepper: 12 g
   • Zira: 12 g

10. Send the lamb meat and fat to the freezer for a short time so it doesn't fall apart on the skewer.

    Required ingredients:

    • Lamb meat: 2 kg
    • Fat: 400 g

11. Bake the red onion in the oven until soft.

    Required ingredients:

    • Red onion: 400 g

12. Pass meat, fat, and onion once through a coarse grinder. Add cilantro, mint, spices, salt, and a little olive oil.

    Required ingredients:

    • Lamb meat: 2 kg
    • Fat: 400 g
    • Red onion: 400 g
    • Coriander: 80 g
    • Mint: 80 g
    • Paprika: 24 g
    • Ground red pepper: 12 g
    • Zira: 12 g
    • Sea salt:  to taste
    • Olive oil:  to taste

13. Well beat the minced meat and skewer it. Grill over the fire. The kebab is ready!

14. Place the kebab on a skewer on a plate, next to it put the ready harissa sauce. Serve kale salad and pickled onions with muhammara on separate plates.

    Required ingredients:

    • Harissa:  to taste