Beef and Lamb Kebabs with homemade naan


 
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Daum

TVWBB Super Fan
Recently I got the cook book "Spice" by Ana Sortun and for my first attempt from the book did kebabs. We always like to make naan (really easy!) so figured this would be a great first round. Sadly I didn't have time to get some shots of it on the grill but here it are a few different stages of it.

We mixed together 1lb beef, 1lb lamb, kebab spices (cumin, oreagno, dried mint, aleppo chiles, and black pepper), and 2 finely chopped roasted red peppers. Fun fact: if you don't have dried mint, you can just take fresh mint throw it in the microwave for ~45 seconds and then you have dried mint.

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You basically mix it in the mixer until it almost forms a paste, add a bunch of pistachios and that makes the mixture. Action shot:

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From there, I grilled them over some lump for a few minutes each side. At the same time with the help of the Lady, did our naan in a cast iron skillet:

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Here it is plated with onions with a little sliced red onions with sumac, taziki type yogurt sauce we whipped up, fresh mint, some homemade warm buttered hummus, and two kebabs. Over all really great! I might add a bit of salt to the kebab mixture next time, however all in all was really good.

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Until next time,
Daum
 
James-

Its from http://www.girlversusdough.com/2012/07/05/buttery-garlic-naan which we followed for the most part. We didn't use any butter in the pan, just sprayed it lightly with a misto of olive oil.

Just incase that post drops here is the recipe:
2 1/4 teaspoons (1 packet) active dry yeast
2 tablespoons granulated sugar
1/4 cup warm water (~110 degrees F)
4 to 4 1/2 cups unbleached all-purpose flour, plus more for dusting and shaping
2 teaspoons salt
1 teaspoon baking powder
2 teaspoons minced garlic
3 tablespoons milk
2 tablespoons sour cream
1 egg, lightly beaten
2 tablespoons vegetable oil
3/4 cup warm water (~110 degrees F)


Get the yeast going with the water and sugar. Then mix everything else together in a stand mixer. Knead it for 5 minutes or so with the dough hook. Let it sit for an hour or so, split into 8 pieces, let sit again for 30-45 min, then roll it out. Brush it with some water, throw it into a preheated skillet, I usually do a minute or two per side. Before you flip just brush the otherside with water. I will re-spray the pan usually between batches. Otherwise its great, you can add more garlic if you really like garlic!

Daum
 
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