I cooked these two lovely recipes for myself on Thursday evening. The Kebab recipe is from Persiana by Sabrina Ghayour, whilst the Chicken Liver Salad recipe is from Purple Citrus and Sweet Perfume by Silvena Rowe. Both are great books full of tasty Middle Eastern recipes.
I love a tasty kebab, and the salad seemed like a suitable side dish, with flavours that complimented the main dish.
For the Kebabs:
500g of lamb mince
1 large onion, minced or very finely chopped
3 teaspoons of dried chilli flakes
3 garlic cloves, crushed
1 small bunch of flat leaf parsely leaves, finely chopped
½ a red pepper, deseeded and very finely chopped
2 large eggs
2 teaspoons of sea salt flakes
Freshly ground black pepper
Flour tortilla wraps
Sliced red onion
Greek yoghurt (I mixed the Greek Yoghurt with some rose harissa, for a bit more punch.)
Put all of the kebab ingredients into a large bowl and mix together well. You need to really work the ingredients together with your hands, squeezing and pummelling the ingredients until the texture has broken down and the herbs and other ingredients are even distributed throughout the mixture.
Oonce mixed, divide the meat evenly and shape into kebabs. There are loads of different options – sausage shapes, meatball style, or, as I opted for, long, flat patties.
I made the kebabs in a long, flat, patty shapes and then threaded them on to bamboo skewers.
Once the kebabs are formed you can either fry them, or, with the shape I opted for, grill them, under a medium/high grill, for 6-8 minutes each side, until browned and cooked through.
Serve with the tortillas, sliced red onion Greek yoghurt and chopped parsely. (I also added a handful of rocket leaves)
For the Salad:
2 large potatoes, peeled (or 4 new potatoes)
4 tablespoons of lolive oil
400g of chicken livers
Zest and juice of 1 lemon
8 spring onions, finely sliced
½ a bunch of parsley leaves
1 teaspoon of chilli flakes
2 hard-boiled eggs, sliced
Boil the potatoes until just cooked, then drain and leave to cool Once cool cut into cubes.
Heat a tablespoon of olive oil in a frying pan over a medium heat and sauté the chicken livers until cooked through and golden brown. Season, allow to cool and then roughly chop.
Place the diced potatoes, chicken livers, lemon zest, lemon juice, spring onions and parsley in a large bowl and toss gently to combine. Drizzle with olive oil and spinkle over the chilli flakes.
Serve with the slices of egg arranged on top.
I also served it with a tomato and pomegranate salad and some sliced of fried halloumi.