Matty’s Spicy Kebab Wrap

Von Matty Matheson · 90 Min.

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Zubereitung

1. Kebab: blend the garlic, harissa powder, Aleppo pepper, Urfa biber, sumac, red onion, parsley, olive oil and salt until smooth.
2. Add the blended mixture to the lamb, beef and lamb fat in a large bowl and mix until thoroughly combined and uniform.
3. Pipe the mixture into large plastic piping bags, filling each only halfway, and tie off the ends.
4. Marinate in the fridge for at least 1 hour, preferably overnight.
5. Preheat the oven to broil with a large baking sheet inside to heat up.
6. Remove the hot baking sheet, pipe long logs of the mixture onto it, and return it to the oven. Broil until the kebabs reach an internal temperature of 155°F.
7. Transfer the kebabs to a plate and rest until needed.
8. Harissa sauce: blend the roasted red peppers, garlic, harissa powder, olive oil, salt, parsley and lemon juice in a food processor until smooth. Transfer to a bowl and refrigerate until ready to use.
9. Garlic sauce: blend the tahini, garlic and salt for 2 minutes until very smooth. Keep blending while slowly adding the vegetable oil one tablespoon at a time, letting the mixture blend briefly between additions. Near the end, alternate the lemon juice and remaining oil. Transfer to a bowl and refrigerate until ready to use.
10. Spiced lamb fat: cook the lamb fat in a medium pot over medium heat, stirring occasionally, until the moisture evaporates, the fat fully renders and the remaining bits caramelize. Strain, discarding the solids, and return the liquid fat to the pot. Add the harissa sauce, harissa powder and sweet Hungarian paprika. Simmer over medium heat for 10 more minutes, stirring often. Remove from heat and re
11. Assemble: in a bowl, combine sliced tomato, sliced red onion and chopped parsley. Set aside.
12. Brush a saj bread with about 1 tablespoon of spiced lamb fat and sear quickly on both sides in a large skillet over medium-high heat, just until warm and slightly softened, not crisp or brittle.
13. Spoon a little more spiced lamb fat onto the bread. Top with 2 pieces of cooked kebab, a generous amount of the tomato-onion salad, chopped pickled Turkish peppers, a pinch of sumac, and a drizzle of harissa and garlic sauce.
14. Roll up the bread and finish with an extra drizzle of spiced lamb fat to taste.

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