Lamb Tikka

نهاد همدانChef

Ingredients

• Lamb meat, leg
  1 kilogram
• Lamb Fat
  0.3 kilogram
• Onion, thinly sliced
  2 pieces
• Celery
  1 cup
• Parsley, chopped
  1 cup
• Large tomatoes, chopped
  2 pieces
• Sumac
  1 tablespoon
• Salt
  0
• Iraqi tandoor bread
  11 loaves

Steps

1. 1

   Cut the leg meat into walnut-sized pieces or smaller, then cut the fat, and salt both the meat and fat. Skewer about ten pieces of meat on each metal skewer, alternating with four pieces of fat, and set aside.

   Required Tools:

   Knife

   Cutting Board

   5 min
2. 2

   Prepare the charcoal until it becomes red embers. You can use wood instead of charcoal or a gas grill according to your preference.

   Required Tools:

   Grill

   5 min
3. 3

   Prepare a wide, flat dish and place half of the loaves of bread on it, keeping the remaining loaves aside.

   Required Tools:

   Mixing Bowl

   5 min
4. 4

   Chop the celery and parsley and distribute them over the loaves of bread, then place the onion slices on top and sprinkle with sumac.

   5 min
5. 5

   Grill the meat on the charcoal, ensuring that the meat pieces and fat do not dry out.

   10 min
6. 6

   Once the meat is cooked, empty each skewer into a loaf of bread that contains the onion, celery, and parsley.

   5 min
7. 7

   Grill the tomato pieces, then place them on a serving plate and sprinkle with salt and sumac.

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Lamb Fatper 100g

Energy900 kcal

Total Fat100 g

Saturated Fat40 g

Celeryper 100g

Energy16 kcal

Protein0.69 g

Total Fat0.17 g

Carbohydrate3 g

Dietary Fiber1.6 g

Total Sugars1.34 g

Water95.43 g

Sumacper 100g

Energy300 kcal

Protein5 g

Total Fat10 g

Carbohydrate60 g

Dietary Fiber25 g

Saltper 100g

Ash100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags