Beef and onion kebabs with amba


  1. Put the beef into a bowl and add the garlic, yogurt, the juice of ½ a lemon, allspice, tomato puree and a good pinch of salt and pepper. Mix everything together so the meat is completely coated. Cover and leave to marinade for 30 minutes or overnight in the fridge.
  2. Preheat the grill or BBQ to high and thread the beef onto the skewers. Pop onto a grill tray and grill for 3-4 minutes a side until charred and super tender. Squeeze over the juice of half a lemon and season with a little salt. This makes the flavours pop.
  3. Meanwhile, put the onion into a mixing bowl and add the juice of a lemon and a good pinch of salt. Toss together and leave to macerate for 10 minutes. Add the parsley and sumac and mix well.
  4. Arrange the breads in a layer on a warming serving dish. Top with kebabs. Drizzle over plenty of amba and tahini and serve immediately with the onions piled high on the dish.


Serves 4

500g sirloin beef, fat removed and cut into 1inch cubes
4 cloves garlic, crushed
50g plain yogurt
The juice of 2 lemons
2 tsp all spice
1 tbsp tomato puree
1 red onion, finely sliced
A handful of parsley leaves
1 tsp sumac
2 tbsp amba
2 tbsp tahini
Flat breads to serve
Salt and pepper

8 wooden skewers soaked in water for 10 minutes

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